Poached Eggs on Brussel Sprout & Potato Hash
Dice the red potatoes to small cubes, and fry to get a crisp edge. Spice to taste, e.g. salt / pepper / thyme.
Remove the remaining stalk from each brussel sprout, and slice thin lengthwise (getting small bit of base / tougher area neat stalk in each slice.) Fry the brussel sprouts, adding what is available; mushrooms, peppers, tomatoes. Spice to taste, e.g. salt / pepper / dill.
Poach eggs and serve over hash. Garnish with scallions and avocado.
Have fun, this is a good meal to experiment with leftovers.
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Serving Size: 1 Serving (583g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 324 | ||
Calories from Fat: 59 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 300.4mg | 10 % | |
Potassium 1822.9mg | 48 % | |
Total Carbohydrate 55.1g | 16 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 45.5g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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