Simple Garden Hash With Poached Eggs.

• 1 pound Brussels sprouts
• 1 tablespoon unsalted butter
• 3/4 cup frozen petite peas, defrosted
• sea salt and cracked black pepper
• 4 farm-fresh eggs
• a splashes distilled white vinegar
• 1/2 cup Pecorino Romano cheese, grated

1. Get things ready! Chop up the Brussels sprouts until they they are finely shredded. Fill a pot with a few inches of water, and place it over a hot burner.
2. In a large saucepan, melt the butter. Add the shredded Brussels sprouts and cook until they are soft but still al dente (7-10 minutes). Add the peas and cook until they are warm. Salt and pepper to taste, and distribute in 2 servings.
3. Add a splash of vinegar to the water, and crack an egg into a small cup. When the water is just on the verge of boiling (but not quite), take a spoon and make a whirlpool in the hot water. Drop the egg very gently into the center of the whirlpool and allow to cook for 3-4 minutes. When the egg is cooked, scoop it up with a slotted spoon and set it to drain on a paper towel. Poach the remaining eggs.
4. Serve each pile of hash with 2 eggs and sprinkle each plate generously with Pecorino Romano.

brussels, unsalted butter, frozen petite peas, salt, eggs, white vinegar, romano cheese

Taken from food52.com/recipes/22879-simple-garden-hash-with-poached-eggs (may not work)