Mar 9, 2016

Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Egg

Prep Time: 10 minutes
Cook Time: 40 minutes
Roasted brussels sprouts in a homemade bacon dashi broth with a poached egg on top.
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This recipe is inspired by a favorite Venice, CA restaurant that has since closed called Superba Snack Bar. I was sad to learn of the restaurants closing and I felt a type of loss similar to when I learn that my favorite TV show has been cancelled. One of my favorite dishes there was the crispy Brussels sprouts so I was inspired to recreate it.

The Brussels sprouts are roasted to the point that they caramelized (my favorite way to eat them), and served in an umami-packed bacon dashi broth, topped with a poached egg. When the egg is poked the rich yolk combines with the broth enhancing the flavor. If you have leftover dashi broth it can be frozen and used as a quick and delicious base for ramen.

Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Egg

Key Ingredients in This Recipe

  • Kombu – Kombu is a type of seaweed with a briny, mushroom-like flavor frequently used in Japanese cooking. It can be found at Whole Foods as well as Asian Markets. It’s used to create the Dashi broth.
  • Bacon – The bacon is added to the kombu broth to create a smokey, bacon flavor to the broth. The bacon is then removed from the broth and discarded though it can be kept for another use.
  • Sake – Sake is made from fermented rice and has a mild, clean taste with a fruity aroma. 
  • Mirin – Mirin is a type of rice wine used as a seasoning. It can be found at an Asian market or online. If you cannot locate it then substitute with a dry white wine, such as Chardonnay. 

How to Make Crispy Brussels with Bacon Dashi Broth and Poached Egg

kombu broth in pot
Step 1: Simmer kombu in broth. 

Rinse the kombu under running water then transfer to a large pot with 8 cups (1.9L) of water. Bring to a simmer over medium heat for about 10 minutes then turn the heat off and let sit for another 10 minutes. Remove the kombu and discard.

Step 2: Simmer bacon in broth.

Add the pieces of bacon and return the pot to medium-low heat. Simmer the mixture for about 30 minutes then remove the bacon and discard.

bacon simmered in dashi broth
bacon dashi broth
Step 3: Season bacon dashi broth. 

Season the broth with soy sauce, sake, mirin and salt.

Step 4: prep Brussels sprouts.

Preheat oven to 400°F (200ºC). In a large bowl toss the Brussels sprouts in the olive oil, salt and red pepper flakes. Spread the Brussels sprouts in a single layer on a baking sheet.

halved brussels sprouts seasoned on baking sheet
roasted brussels sprouts on baking sheet
Step 5: Roast Brussels sprouts. 

Roast until the Brussels sprouts are crispy and browned, about 20 minutes.

Step 6: Prep eggs. 

In a medium pot over medium heat, bring water to a boil. Add the vinegar and reduce heat so that the water is barely at a simmer. Slowly crack the eggs individually into ramekins.

cracked egg in glass ramekin
poached egg in water with slotted spoon
Step 7: Poach eggs. 

Carefully lower the egg into the water and cook for 4 minutes for firm whites but a runny egg yolk. Remove the egg using a slotted spoon. Set aside on a plate and repeat the process with the remaining eggs.

Step 8: Assemble and serve. 

Divide Brussels sprouts among bowls and ladle broth over the top. Top each bowl with a poached egg. Serve immediately.

roasted brussels sprouts in a light bacon dashi broth with a poached egg split open in stone bowl

Tips and Tricks for This Recipe

How to prepare this recipe in advance

The bacon dashi broth can be made in advance and stored refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.

Swaps and substitutions
  • Another method can be used to cook the eggs. Rather than poaching they can be fried sunny side up or over easy.
  • You can add crispy bacon bits over the top just before serving.
Tips for the best poached eggs
  • Fresh eggs give you the best end product when poaching!
  • Make sure you set your timer! This is one where you don’t want to estimate the time. Poaching the eggs for 3 to 4 minutes will leave you with a runny yolk. 
  • Create a swirling vortex in the pan. This will fold the egg whites in on themselves and keep them in a small area rather than spreading them out. This method works best when you’re cooking one egg at a time.
  • Add vinegar to your water. Vinegar will help keep the whites together, 
  • To poach the eggs you want to make sure the water is simmering, not boiling. The turbulence will cause the egg whites to spread.
  • Crack your eggs into ramekins first. This makes it easier to pour the egg in the water in a swift motion (without breaking any yolks). 

Other Recipes to Try

If you enjoy this Brussels sprouts in bacon dashi broth recipe, I recommend checking out some of these:

Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Egg

roasted brussels sprouts in a light bacon dashi broth with a poached egg split open in stone bowl
Print Pin
Prep Time 10 minutes
Cook Time 40 minutes
Serves 4

Ingredients:

For the bacon dashi broth:

  • 2 (3-by-6-inch) pieces kombu
  • ½ pound applewood smoked bacon
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • Kosher salt, as needed

For the Brussels sprouts:

  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt, as needed
  • ¼ teaspoon red pepper flakes

For the poached egg:

  • 3 fresh eggs
  • 2 tablespoons white vinegar

Instructions:

For the bacon dashi broth:

  • Rinse the kombu under running water then transfer to a large pot with 8 cups (1.9L) of water. Bring to a simmer over medium heat for about 10 minutes then turn the heat off and let sit for another 10 minutes. Remove the kombu and discard.
  • Add the pieces of bacon and return the pot to medium-low heat. Simmer the mixture for about 30 minutes then remove the bacon and discard.
  • Season the broth with soy sauce, sake, mirin and salt.

For the Brussels sprouts:

  • Preheat oven to 400°F (200ºC). In a large bowl toss the Brussels sprouts in the olive oil, salt and red pepper flakes. Spread the Brussels sprouts in a single layer on a baking sheet.
  • Roast until the Brussels sprouts are crispy and browned, about 20 minutes.

For the poached eggs:

  • In a medium pot over medium heat, bring water to a boil. Add the vinegar and reduce heat so that the water is barely at a simmer. Slowly crack the eggs individually into ramekins.
  • Carefully lower the egg into the water and cook for 4 minutes for firm whites but a runny egg yolk. Remove the egg using a slotted spoon. Set aside on a plate and repeat the process with the remaining eggs.

To serve:

  • Divide Brussels sprouts among bowls and ladle broth over the top. Top each bowl with a poached egg. Serve immediately.

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The recipe for the bacon dashi broth is adapted from David Chang’s recipe published in Lucky Peach

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