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A gourmet twist on green eggs and ham

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

Green eggs and pork belly breakfast hash

We've all read that iconic Dr. Seuss book, Green Eggs and Ham. As a kid, green eggs and ham together was about as mystical as the book itself. Now, the dish is taking the food world by storm, and foodies like me are doing crazy, innovative things with it.

Green eggs, pork belly and Brussels sprouts breakfast hash recipe

Instead of serving dyed green eggs with a sad piece of ham, I decided to look at this fictional food in a whole new light and serve it as a fancy hash. Made with Brussels sprouts, pork belly and naturally green scrambled eggs, this dish is a perfect fit for a St. Patrick's Day breakfast or any day of the year when you feel like channeling Dr. Seuss.

Green eggs and pork belly breakfast hash

Green eggs, pork belly and Brussels sprouts breakfast hash recipe

Serves about 4

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 pounds Brussels sprouts, shredded or chopped
  • 1 pound pork belly, cooked, trimmed and chopped
  • 2 cups kale
  • 2-3 tablespoons water
  • Ice for an ice bath
  • 4 eggs
  • Salt and pepper, to taste

Directions:

  1. Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until fragrant and caramelized, about 8-10 minutes. Add the Brussels sprouts and sauté until tender, about 5 minutes. Add salt and pepper to taste. Remove from heat and stir in chopped pork belly.
  2. Meanwhile, bring a large pot of water to a boil. Add the kale and boil until soft, about 8 minutes. Rinse in a colander and set over an ice bath. Add the kale with 3-4 tablespoons of water into a blender and blend until pureed.
  3. Heat a skillet over medium heat. Spray with nonstick cooking spray. Crack eggs into a bowl and beat. Pour into the skillet and scramble with a spatula until fluffy, about 4-6 minutes. Mix about 1/4-1/3 cup of kale puree into the scrambled eggs to make them green.
  4. Separate the hash into 4 bowls. Top each bowl with eggs. Garnish with fresh cracked pepper.

Tip

If kale scrambled eggs aren't your thing, this dish is just as tasty topped with fried eggs, too.

More fun breakfast hash recipes

Quiche with hash brown crust
3 Classic diner breakfast recipes
Sweet potato hash

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