Brussels Sprouts Hash with Bacon and Poached Egg

Ingredients

• 2 pounds Brussels sprouts, trimmed and thinly sliced
• 6 slices bacon, chopped
• 1 tsp minced garlic
• 1 tablespoons red wine vinegar
• salt and pepper to taste
• 1/2 tsp garlic powder
• 1 egg, poached
• Dash Aleppo pepper

Method

Cook the bacon in a large skillet over a medium flame until it’s crisp (About 5-7 minutes). Remove the bacon from the pan and set aside on paper towels to absorb the excess grease.

Add the garlic to the bacon fat and cook for just a minute, stirring until it is fragrant. Add the Brussels sprouts and cook until they are slightly wilted. Season with salt, pepper and garlic powder to taste.

Add the red wine vinegar, bacon and toss to combine. Top with poached egg dusted with Aleppo pepper and serve immediately. Enjoy!