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Corned Beef & Brussels Sprouts Hash with Poached Eggs
Recipes
Corned Beef & Brussels Sprouts Hash with Poached Eggs
4 servings
25 minutes total

Ingredients

  • ¼ cup olive oil
  • 1 small yellow onion, diced
  • 1 lb Brussels sprouts, quartered
  • ½ teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ cup white wine, divided
  • 2 cloves garlic, minced
  • 2 (½-inch-thick) slices top round corned beef, diced
  • 4 large eggs

Steps

    1. Heat oil in a large sauté pan over medium 2–3 minutes. Add onion and Brussels sprouts; cook, stirring occasionally, until vegetables begin to soften and turn golden. Stir in red pepper, salt, and pepper.
    2. Add ¼ cup wine and cover pan. Cook 5 minutes, until Brussel sprouts become tender and wine has evaporated. Add remaining ¼ cup wine and cook until evaporated.
    3. Add garlic and corned beef to pan and cook 2–3 more minutes, stirring occasionally.
    4. Fill 4 (8-oz) microwave-safe bowls (or mugs) with ½ cup water each. Carefully crack 1 egg into each bowl. Microwave each bowl on HIGH for 1 minute (for soft poach) or until desired doneness. Drain eggs. Divide sauté pan mixture evenly on 4 plates and top each with a poached egg.

Amount per ¼ recipe serving: Calories 390, Total Fat 28g, Sat Fat 6g, Trans Fat 0g, Chol 255mg, Sodium 630mg, Total Carb 14g, Fiber 5g, Sugars 3g, Protein 18g, Calc 6%, Iron 15%