Brussels Sprouts Hash with Poached Eggs

Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 2 servings
Author: Anna-Marie @BeautyandtheBeets
Inspired by the Lindstrom from *Biscuit Love* in Nashville, Tennessee. Why can't you have Brussels sprouts for breakfast?


  • 1 pound Brussels sprouts, trimmed
  • 1/4 cup crushed pecans
  • parmesan cheese, for shaving
  • 4 eggs, poached**

For the lemon vinaigrette:

  • 4 tbsp extra-virgin olive oil
  • 2 tbsp fresh squeezed lemon juice
  • 1 tsp sherry vinegar
  • 1 tsp dijon mustard
  • pinch salt and pepper


  1. Whisk together the olive oil, lemon juice, sherry vinegar, mustard, salt, and pepper until emulsified. (Alternatively you can add the ingredients to a clean jar wih a lid and shake until the vinaigrette is well blended.)
  2. Shred the trimmed Brussels sprouts using the shredder attachment on your food processor or by hand on a box grater.
  3. Toss the sprouts in a bowl with the lemon vinaigrette, then divide among two serving bowls.
  4. Sprinkle the pecans and shave parmesan cheese over each of the Brussels sprouts bowls.
  5. Top each bowl with two poached eggs each and grate with fresh pepper.
  6. Serve immediately.

Recipe Notes

**I poach my eggs in the microwave using the *Nordic Ware microwave 2 cavity egg poacher*