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Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Egg
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Inspired by a beloved Venice, CA restaurant, this crispy Brussels sprouts with bacon dashi broth and poached egg recipe brings together the best of roasted vegetables, umami-packed broth, and velvety egg yolk. The result is a savory, soul-warming dish perfect for brunch, lunch, or a cozy dinner at home. The rich bacon dashi adds depth and flavor while the perfectly poached egg ties everything together.
If you love this recipe (or are in your veggies era!), try this Brussels sprouts gratin or these balsamic sriracha Brussels sprouts next to mix things up.
Why You’ll Love This Recipe
- Savory and satisfying – The smoky bacon broth and runny egg yolk create restaurant-worthy flavor in every bite.
- Unexpectedly simple – While it looks elevated, each component is easy to prepare with pantry staples and a few Japanese-inspired ingredients.
- Make-ahead friendly – The bacon dashi can be made in advance—ideal for meal prep or impressing guests with minimal last-minute effort.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the best poached eggs, use very fresh eggs and add a splash of vinegar to your simmering water. The vinegar helps the whites stay tight and silky instead of spreading out in the pot.
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).
Swaps and Substitutions
- Kombu: Swap with dried shiitake mushrooms for a different umami flavor if kombu isn’t available.
- Mirin: Substitute with a mix of dry white wine and a pinch of sugar.
- Poached egg: Use a fried egg (sunny-side up or over-easy) for a simpler prep.
- Bacon: Swap with pancetta or omit for a vegetarian version—just add extra soy sauce or mushroom powder to the broth for flavor.
How to Make Crispy Brussels with Bacon Dashi Broth and Poached Egg (Step-by-Step)
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.
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.
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.
Divide Brussels sprouts among bowls and ladle broth over the top. Top each bowl with a poached egg. Serve immediately.
How to Serve Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Egg
- Serve as a brunch centerpiece with crusty sourdough on the side.
- Pair with a crisp white wine or sparkling sake to complement the smoky-salty flavor.
- Garnish with scallions, sesame seeds, or chili crisp for a touch of heat and color.
- Add noodles or rice to the broth to turn it into a heartier meal.
How to Store Serve Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Egg
- Bacon dashi broth: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Brussels sprouts: Keep roasted sprouts in a separate container for up to 3 days; re-crisp them in the oven or air fryer.
- Poached eggs: Best made fresh, but you can prep in advance—poach and store in cold water in the fridge for up to 1 day, then reheat in warm water for 30 seconds before serving.
FAQ – Frequently Asked Questions
Yes! Skip the bacon and use kombu and dried shiitake mushrooms to create a vegetarian-friendly umami broth. Add a drizzle of sesame oil for extra depth.
Dry white wine or rice vinegar (used sparingly) can substitute for sake or mirin. You can also use water with a small pinch of sugar to balance the saltiness of the soy sauce.
Make sure your sprouts are completely dry before roasting, and don’t overcrowd the baking sheet. Roast cut-side down for maximum caramelization.
Absolutely — you can serve the roasted Brussels sprouts with the poached egg on their own for a simpler, more brunch-style presentation.
Reheat the broth on the stove, and re-crisp the Brussels sprouts in an oven or air fryer at 400°F for 5–7 minutes. Add a freshly poached or fried egg on top just before serving.
Other Recipes to Try
If you enjoy this Brussels sprouts in bacon dashi broth recipe, I recommend checking out some of these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Egg
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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.
Notes:
Nutrition:
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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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