Potato and vegetable hash topped with a poached egg is a tried and true weekend staple in my house, and one that evolves with the seasons. The possibilities are endless—kale and carrots, fava beans and beets… But in fall, creamy, caramelized pumpkin and crispy little brussels sprouts are a favorite variation. If you can’t find pumpkin, feel free to swap in some sweet potatoes or butternut squash. Either way, do take the extra time to pull apart the sprout leaves before roasting them; you end up with a crackling texture that’s well worth the trouble.
And if you’re intimidated by the idea of poaching an egg, don’t be. I’ll share a little secret to pretty poached eggs! Adding a little vinegar to the water, which causes the proteins in the whites to coagulate more quickly, prevents those unsightly wisps. Swirling the water with the tail of a wooden spoon to create a little whirlpool also helps by drawing the egg into the center, encouraging a nice round shape. And if you happen to break a yolk while plating, don’t sweat it. A sunny little pool of bright yellow creates color contrast on the plate.
Side note, if you’re planning to serve this dish for company, you can poach the eggs in advance. Store them in cool water (to stop the cooking) until ready to use, and then warm them in hot water before serving.
Roasted Pumpkin and Brussels Sprouts with Poached Eggs
Serves 2 12 ounces (340 g) pumpkin, peeled and cut into 1-inch (2.5-cm) cubes (about 2 cups/480 ml) 8 ounces (225 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) cubes Extra-virgin olive oil, for drizzling Salt and freshly cracked pepper 1 pound (455 g) Brussels sprouts 1 tablespoon distilled white vinegar 2 large eggs, at room temperature ½ teaspoon finely minced habanero chile (optional) 1 small lemon, zested 1 small handful fresh parsley, minced Flaky sea salt, for finishing
Preheat the oven to 425ºF (220˚C). Spread the pumpkin and potatoes on a baking sheet. Drizzle them with oil, and season with salt and pepper. Roast for 15 minutes.
Peel the outer leaves of the sprouts until you get to the small, white inner leaves, trimming the sprout’s bottom to help release more leaves. Place the leaves on a baking sheet, reserving the centers of the sprouts for another use. Toss the leaves with olive oil and season with salt and pepper.
Remove the pumpkin and potatoes from the oven. Toss and return them to the oven along with the sprout leaves. Roast until the vegetables are golden and tender and the leaves are crispy, 6 to 8 minutes.
While the vegetables are finishing in the oven, fill a medium saucepan halfway with water. Add the vinegar and bring it to a gentle simmer. You should see small bubbles around the bottom and edges of the pan, but do not let the water boil.
Crack an egg into a ramekin. Using a spoon, stir the water in circles to make a gentle whirlpool. Gently pour the egg into the water. Simmer for 2 minutes, undisturbed, then remove it with a slotted spoon to a paper towel–lined plate. Repeat with the remaining egg.
Toss the roasted vegetables together with the habanero, if using. Divide them between two plates and top each with a poached egg. Sprinkle with the lemon zest, parsley, and flaky sea salt.