I had some great left-overs in my refrigerator from the St. Patrick’s Day weekend. I had made roasted brussels sprouts with balsamic vinegar and had some leftover guacamole. So, I decided to re-create a breakfast I had enjoyed at a local bistro – Poached Eggs with Brussels Sprouts. The trick is the layer of guacamole. It adds a creamy spicy richness to the cabbagey balsamic brussels sprouts and richness of the poached eggs.
Poached eggs are not hard. Fill a shallow pan with water add a splash of white vinegar. Bring to a full boil. One at a time add eggs to the water. Bring pan back up to a boil, then reduce heat. My cooktop retains a lot of heat so I can turn it off and it is hot enough to finish the eggs cooking. It is only a couple of minutes. You don’t want a hard cook on the egg. Remove eggs from water with slotted spoon, so the water drains off the eggs.
To prep the plate, start with a thin layer of guacamole. Re-heat brussels sprouts and layer over guacamole. Top brussels sprouts with poached eggs. Sprinkle with salt and pepper. Enjoy!