Brussels Sprouts Hash with a Soft Boiled Egg
Sunday, April 8, 2012
The little green balls of death are back and as good as ever!
Shredded into a hash and with a soft boiled egg on top. I had never soft boiled an egg before and I can't wait to do it again. I found it a lot easier than poaching an egg and the yolk is still nice and runny.
Also, initially I wasn't planning on including the tomatoes, but when I went to the market I had a taste and they were so good I couldn't resist. I'm glad I picked them up as they definitely added a nice flavor to the dish. And did I mention I caramelized the shallots in brown sugar? Yes, I had some fun - bacon, caramelized shallots, little green balls of death and a soft boiled egg!
We had this for dinner, but it could definitely make for a hearty brunch!
Ingredients
2 large eggs, cold and fresh
5 slices bacon, cut into pieces (I use my kitchen scissors)
2 shallots, thinly sliced
1 tablespoon brown sugar
1 lb brussles sprouts, trimmed and shredded (I used my food processor)
1 tablespoon balsamic vinegar (I wanted to use cider vinegar, but didn't have any so feel free to substitute that in)
1 teaspoon dijon mustard
1 medium tomato, diced
olive oil
salt
pepper
Directions
To soft boil the egg:
Bring a sauce pan of heavily salted water to a boil. Once water is boiling gently place eggs (with a spoon) into boiling water. Boil eggs for 6 minutes (if you haven't already this is a good time to shred your sprouts), remove from plan, place in a strainer and run cold water over them. Refill the sauce pan with cold water and let the eggs sit in the cold water until you are ready to use them.
To make the hash:
Heat large stove top pan over medium heat and cook the bacon pieces. Cook until just crisp (about 5 minutes), stirring around occasionally. Depending on the grease level and how indulgent you want to be, drain some of the bacon grease out (definitely not all)
Add shallots and season with salt and pepper, cook about 5 minutes, and then stir in brown sugar. Continue cooking about 8 more minutes, until onions are caramelized.
Add in sprouts, drizzle with vinegar, stir in mustard, drizzle in olive oil and sprinkle with salt and pepper. Saute for about 5 to 7 more minutes. Stir in tomatoes and taste to see if any ingredients need adjusting.
Add Brussels Sprouts Hash to a plate, making a little nest on top for the egg. Peel the egg and place on top. Enjoy!
Reader Comments (4)
This looks incredibly inviting, especially with that oozing egg! Mmmm...
I love a runny yolk, it's like Natures Perfect Sauce. This look amazing.
I've never had a soft boiled egg but over this sprout hash I want to try!
I'm warning with you with the soft boiled eggs...once you get on the bandwagon, you won't be getting off anytime soon!