Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Egg

I was trying to think of places to go out to eat and I googled Superba Snack Bar to see what their current seasonal menu was like. My boyfriend and I go there frequently because they have small plates that are easy to share and consistently delicious unique food. I was so sad to learn that the restaurant closed last month. 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. They were roasted to the point that they caramelized (my favorite way to eat them), and sat in an umami packed bacon dashi broth, topped with a poached egg that when poked made the broth even better. Since I am already missing Superba I decided to remake my favorite dish. If you have leftover dashi broth it can be frozen and used as a quick and delicious base for ramen.

A quick tip: fresh eggs give you the best end product when poaching!

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

For the bacon dashi broth:

1. Simmer kombu. Rinse the kombu under running water then transfer to a medium saucepan with 10 cups 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.
2. Cook bacon in broth. Remove the kombu and discard. Add the pieces of bacon and return the pot to medium heat. Simmer the mixture for about 30 minutes then remove the bacon and discard or save for another use.
3. Season broth. Season the broth with soy sauce, sake, mirin and salt.

For the Brussels sprouts:

1. Arrange Brussels sprouts on baking sheet. Preheat oven to 400°F. 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 an aluminum foil-lined baking sheet.
2. Roast. Roast until the Brussels sprouts are crispy and lightly browned, about 20 minutes.

To make the poached eggs:

1. Prep water. In a large flat-sided skillet over medium heat, bring water to a boil. Add the vinegar and reduce heat so that the water so that it is barely at a simmer. Slowly crack the eggs individually into ramekins.
2. 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.

For serving:

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

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Brussels Sprouts Gratin
• Roasted Brussels Sprouts with Bacon
• Balsamic Sriracha Brussels Sprouts

Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Egg

Print Pin

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Serves 4

US Customary – Metric

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
• 1 teaspoon kosher salt

For the Brussels sprouts:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon kosher salt
• 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 medium saucepan with 10 cups 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 heat. Simmer the mixture for about 30 minutes then remove the bacon.
• 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 an aluminum foil-lined baking sheet.
• Roast until the Brussels sprouts are crispy and lightly browned, about 20 minutes.

For the poached eggs:

• In a large flat-sided skillet over medium heat, bring water to a boil. Add the vinegar and reduce heat so that the water so that it 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.