Brussel Sprout Hash with Proscuitto Gremolata and Eggs

brussel sprout hash

Breakfast, Recipes | February 29, 2016 | By

A Keto Friendly brussel sprout hash worth waking up to.

I got the wake-up call this morning… “3 minutes to breakfast!” This is always a good thing as my wife is a jedi-master of the breakfast arts. This morning was no exception. Waiting upon my arrival to the kitchen was this most curious and enticing looking dish of Brussel Sprout Hash fully dressed. It was so good I just had to share it with you. A great start for a Sunday morning. Good morning all! 

Brussel Sprout Hash with Proscuitto Gremolata and Eggs
Serves 2
And slightly involved but amazingly worth-it endeavor for a weekend breakfast.
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
617 calories
27 g
794 g
44 g
34 g
18 g
487 g
883 g
8 g
1 g
22 g
Nutrition Facts
Serving Size
487g
Servings
2
Amount Per Serving
Calories 617
Calories from Fat 385
% Daily Value *
Total Fat 44g
67%
Saturated Fat 18g
90%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 794mg
265%
Sodium 883mg
37%
Total Carbohydrates 27g
9%
Dietary Fiber 8g
34%
Sugars 8g
Protein 34g
Vitamin A
64%
Vitamin C
305%
Calcium
23%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Brussel Sprout Hash
  1. 1.5 cups brussel sprouts - Approximately 12 coarsely sliced
  2. 1/4 cup fennel (anis) - thinly sliced
  3. 1/4 cup poblano pepper - thinly sliced
  4. 2 tsp jalapeno pepper - fine chopped
  5. 1/4 cup onion - 1/2 small onion - fine chopped
  6. 1 large garlic clove - fine chopped
  7. 1 tbsp butter
  8. 1 tbsp heavy cream
  9. fresh ground salt and pepper
For the Gremolata
  1. 1/3 cup Prosciutto - about 3 slices - chopped
  2. 1 tbsp pine nuts
  3. 1.5 tbsp fresh cilantro - chopped
  4. 2 tsp lemon zest
Eggs
  1. 4 poached eggs
For the Brussel Sprout Hash
  1. Slowly saute' sprouts, fennel, peppers, onion, garlic on low - med heat with butter.
  2. When wilted add cream.
  3. Turn up heat to brown the bottom of the hash.
  4. Add fresh ground salt and pepper.
For the Gremolata
  1. On med heat crisp and brown Proscuitto and pine nuts.
  2. Remove from heat and drain on a paper towel.
  3. Coarsely chop.
  4. Add to chopped cilantro and lemon zest and mix well.
Eggs
  1. Poach 4 eggs.
  2. Plate brussel sprout hash.
  3. Top with 2 poached eggs.
  4. Top eggs with Gremolata.
beta
calories
617
fat
44g
protein
34g
carbs
27g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
 I loved this breakfast. The only thing I would like try next time is to add some hollandaise sauce. I’ll keep you posted.

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