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Shaved Brussels Sprouts Hash with Poached Egg Recipe

This shaved Brussels sprouts hash with poached egg makes for a highly satisfying breakfast or brunch…or any time of day! Recipe courtesy Alanna of Eat Real Food.

Servings: 3

Active time: 15 minutes

Total time:

Ingredients

  • 1 tsp olive oil
  • 1 clove garlic, finely chopped
  • 2 c shaved Brussels sprouts
  • 1/2 tsp lemon juice
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp kosher salt
  • 1/4 tsp dried thyme
  • 1 pinch crushed red pepper flakes
  • 1 c cannellini beans rinsed and drained
  • 3 Davidson's Safest Choice® pasteurized egg(s), poached

Preparation

  1. In medium skillet, heat olive oil on medium-high heat. Add garlic and cook for about one minute or until garlic becomes fragrant.
  2. Add Brussels sprouts, lemon juice, black pepper, salt, thyme, and red pepper flakes and cook 5-7 minutes, until tender. Throw in beans and heat through for 1-2 minutes.
  3. Top each portion of hash with poached egg.

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Nutrition Facts

Serving Size (1/3 of recipe)
Total Servings 3

Amount Per Serving:

Nutrition Category Amount
Calories 220
Calories from Fat 90
Total Fat 10g (15% DV)
Saturated Fat 2.5g (13% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 480mg (20% DV)
Total
Carbohydrate
21g (7% DV)
Dietary Fiber 7g (28% DV)
Sugars 3g
Protein 14g
Vitamin A 20%
Vitamin C 110%
Calcium 10%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.