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Corned Beef & Brussels Sprouts Hash with Poached Eggs

Corned Beef & Brussels Sprouts Hash with Poached Eggs
Servings:
4
Total Time:
25 minutes

Ingredients

1/4 cup olive oil
1 small yellow onion, diced
1 lb Brussels sprouts, quartered
1/2 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup white wine, divided
2 cloves garlic, minced
2 (1/2-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 1/4 cup wine and cover pan. Cook 5 minutes, until Brussel sprouts become tender and wine has evaporated. Add remaining 1/4 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 1/2 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.

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Nutritional Information

CALORIES (per 1/4 recipe) 390kcal; FAT 28.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 255mg; SODIUM 630mg; CARB 14g; FIBER 5.00g; SUGARS 3g; PROTEIN 18g; CALC 6%; IRON 15%

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