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

Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Egg

The Brussels sprouts are roasted to the point that they caramelize and are served with an umami-packed homemade bacon dashi broth and topped with a poached egg.

Course Appetizer, Vegetable

Cuisine Asian

Keyword bacon, brussels sprouts, dashi, poached, poached eggs

Prep Time 10

Cook Time 40

Servings

Calories 455kcal

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

US Customary - Metric

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.

Video

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