Easter

Simple garden hash with poachedĀ eggs.

Author Notes

This quick and simple green-things hash is a good call for breakfast, lunch, or dinner. —Emily K. @ Leaf Parade

  • Serves 2
Ingredients
  • 1 pound Brussels sprouts
  • 1 tablespoon unsalted butter
  • 3/4 cup frozen petite peas, defrosted
  • sea salt and cracked black pepper
  • 4 farm-fresh eggs
  • a splashes distilled white vinegar
  • 1/2 cup Pecorino Romano cheese, grated
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Serve each pile of hash with 2 eggs and sprinkle each plate generously with Pecorino Romano.

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