Egg, Bacon Frank & Brussels Sprout Hash
This twist on an Irish Classic uses Bacon Frankfurters and Brussels Sprouts in place of the traditional Bacon & Cabbage - extremely tasty post Christmas Breakfast/Brunch dish!
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Servings:
1 Portion
Ingredients
- 1 x XXL Krakauer Bacon Frankfurter
- 8 x Fresh Brussels Sprouts or precooked
- 3 x Spring Onions
- 1 x Nob of Butter
- 1 x Tbs of Neutral Oil
- 1 x Golden Yolk Egg Very Fresh
- 1 x Dash of Vinegar For Egg Poaching
- 1 x Sprig of Fresh Curly Parsley Chopped
- 1 or 2 x Pinches of Fresh Ground Black Pepper To Taste
- 1 or 2 x Dashes of Hot Sauce Tabasco or Similar – To Taste
- 1 x Pinch of Cayenne Pepper
Instructions
- Chop Krakauer Frankfurter into matchstick sized slices
- Heat butter and oil in a pan, then add the sliced Franks
- Finely chop spring onion and add to the pan. Brown the Franks and spring onion
- Bring pot of water to the boil
- Slice Brussel sprouts in half and finely chop
- Create a vortex in your pot of boiling water – add splash of vinegar to the swirl
- Break Egg and add to the swirl
- Poach your egg (approximately 3-4 mins on low heat)
- Add your chopped sprouts to the Franks and onion hash, continue to brown your hash
- Season your hash with fresh ground pepper and hot sauce to taste
- Serve your hash topped with your perfectly poached egg
- Garnish your dish with more pepper, Cayenne Pepper, hot sauce and chopped parsley
- Serve/enjoy.
Notes
Equipment:
- 1 x Frying pan
- 1 x Egg-poaching pan
- Sharp Knife for Chopping