Delicious Brussels Sprouts and Chestnut Hash with Eggs and an Extra Treat!
October 18, 2012 by Joan Nova in Bread, Pizza, Flatbreads, Breakfast + Brunch, Eggs, Lunch, Vegetables | 14 Comments
You won’t miss the potatoes. In fact, like me, you may even prefer it this way.
This is one of those posts where I think pictures say it better than words. All I’ll add is … it’s easy to make and absolutely delicious!
Brussels Sprouts and Chestnut Hash with Eggs
Author: Joan Nova, aka FOODalogue
Recipe type: brunch, lunch
Serves: 2
- 1 cup shredded brussels sprouts
- ½ cup chopped chestnuts
- ⅛ cup crumbled bacon
- ¼ cup minced onion
- 1 sm clove garlic minced
- olive oil
- salt + pepper
- 2 eggs
- Saute brussels sprouts, chestnuts, onion, garlic and bacon in small amount of olive oil till caramelized.
- Season with salt + pepper.
- Fry/steam* or poach egg.
*Place circular metal mold in skillet, add a little olive oil and spread it up the sides.
Crack egg and cook on medium-high for a couple of minutes.
Lower heat, add a little water in pan (outside mold) and cover till egg is cooked to your liking.
3.1.09
The Treat
Artisanal bread, toasted and topped with goat cheese, rosemary, black pepper and honey.
Even better as crostini with hash on top!
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
14 Comments
You know my motto is “put an egg on it” don’t you? GREG
sippitysup recently posted..Alaska Scallops- Seared Hot and Fast
I thought it was wrap it in pastry dough!
Can’t wait for the book!
A very unique hash with brussels sprouts and chestnuts! And what a delicious treat there
Love the chestnuts added here as well. It reminds me of chestnut festivals and fall.
holy mackerel!
haha … yeah, I know you love your brunch dishes!
You’ve stretched my mind once again, Joan. I like to think I am pretty creative when left to my own devices and not just using standard recipes for some of my classes, but I would never have thought to have added chestnuts into this mix. Brilliant. I love chestnuts and don’t use them enough.
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Thanks, Victoria. That’s my I love blogging — it stretches my mind in so many ways — and I’m happy to share!
I should have noted in the post that this recipe is simplified if you can find vacuum-packed (peeled and cooked) chestnuts as I did. They’re a little pricey but a nice addition to your pantry.
I have made that combo and it is delicious. I like the addition of the egg on top and that bread…I know it and I like it.
I agree with buying the vacuum-packed. I eat them like candy.
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That’s a dream breakfast for me!
LL
Anything with a runny egg on top does it for me Joan.
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I love the sound of this dish – I shall have to look out for chestnuts
that is one sexy egg! Love it. I’m an egg lover. Serious one. Didn’t miss the potatoes at all
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