Brussels Sprouts Hash with Poached Egg

Place the three slices of bacon in a heavy pan, and cook over medium heat Cook until the bacon is crispy on both sides, and then drain the bacon on a paper towel. Pour out the bacon grease and reserve pan. Chop bacon into small pieces and reserve.

While the bacon is cooking, trim all of the Brussels sprouts, and then slice them in half. Shred the Brussels sprouts with a sharp knife, or more easily, with a food processor. Reserve the shredded Brussels sprouts in a large bowl.

Thinly slice the red onion with the grain.

Add 2 teaspoons of olive oil to the bacon pan, and add the red onions. Sprinkle the onions with kosher salt. Cook over medium-low heat until the onions are tender and slightly browned. Remove from heat and set aside.

In the same pan, add another 2 teaspoons of oil, and then add the Brussels sprouts. Cook them about 4-5 minutes, or until slightly browned. I added a small ladle of water (1-2 Tablespoons) about 3 times during the process, to keep the Brussels sprouts from sticking, and kind of helping to steam them a bit. (You may need to do this in two batches depending on how big a pan you have).

While you are cooking the Brussles sprouts, bring a medium pot of salted water to a light boil or simmer. (Adding a plash of white vinegar to the pot will help the eggs to hold together more nicely).

When the water is hot, crack an egg into a small bowl. Swirl the water with a spoon and dump the egg in . You can poach all of the eggs at once, if you have enough space in the pot. A poached egg usually takes about 3-4 minutes for a nice runny yolk.

I plate the hot Brussels sprouts into a shallow bowl and kind of make a nest. Add the pile of onions inside the pile of sprouts. Sprinkle the bacon over the onions. Lay the poached egg over the top of nest. Sprinkle with salt and fresh black pepper.

Crack the egg open and let the yolk mix into the Brussels sprouts.

Enjoy!