brussels sprouts in bacon dashi broth with poached egg

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. Also, a quick tip: fresh eggs give you the best end product when poaching!

 

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 saucepot 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°. 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.

 

Serves 4 as an appetizer or side.

 

*Note: Kombu is a type of Japanese kelp and can be found at Whole Foods in the Asian foods section or at Asian markets.

 

The recipe for the bacon dashi broth is adapted from David Chang’s recipe published in Lucky Peach

crispy brussels sprouts with bacon dashi broth and poached egg on top

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