This quick and simple green-things hash is a good call for breakfast, lunch, or dinner. —Emily K. @ Leaf Parade
frozen petite peas, defrosted
sea salt and cracked black pepper
distilled white vinegar
Pecorino Romano cheese, grated
In This Recipe
Get things ready! Chop up the Brussels sprouts until they they are finely shredded. Fill a pot with a few inches of water, and place it over a hot burner.
In a large saucepan, melt the butter. Add the shredded Brussels sprouts and cook until they are soft but still al dente (7-10 minutes). Add the peas and cook until they are warm. Salt and pepper to taste, and distribute in 2 servings.
Add a splash of vinegar to the water, and crack an egg into a small cup. When the water is just on the verge of boiling (but not quite), take a spoon and make a whirlpool in the hot water. Drop the egg very gently into the center of the whirlpool and allow to cook for 3-4 minutes. When the egg is cooked, scoop it up with a slotted spoon and set it to drain on a paper towel. Poach the remaining eggs.
Serve each pile of hash with 2 eggs and sprinkle each plate generously with Pecorino Romano.