Brussel Sprout Hash with Soft Poached Egg and Aleppo Chili Pepper

This Brussel Sprout Hash with Aleppo Chili Pepper and a Soft Poached Egg is a tasty and filling breakfast or brunch dish. Aleppo chili pepper flakes add a hint of heat to the crispy Brussels sprouts and the creamy poached eggs. Its a tasty and healthy dish that will give you a protein and flavor boost in the morning.

Ingredients:

• 4 large eggs
• 1 lb Brussels sprouts, trimmed and thinly sliced
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon Aleppo chili pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Heat olive oil in a large skillet over medium-high heat

Add the sliced Brussels sprouts and saut for about 5 minutes or until they start to brown and become tender

Add the sliced red onion and minced garlic to the skillet

Saut for an additional 2-3 minutes until the onion becomes translucent

Season the mixture with Aleppo chili pepper flakes, salt, and pepper

Stir well to combine

In a separate pot, bring water to a simmer

Add a splash of vinegar to the simmering water

Carefully crack the eggs into the simmering water, one at a time

Poach the eggs for about 3-4 minutes for a soft poach or longer for a firmer yolk

While the eggs are poaching, continue to cook the Brussels sprout hash until everything is nicely browned and caramelized, about 5-7 more minutes

Carefully remove the poached eggs with a slotted spoon and place them on a plate lined with paper towels to drain any excess water

To serve, divide the Brussels sprout hash onto four plates

Top each portion with a soft poached egg

Sprinkle with fresh chopped parsley and an extra pinch of Aleppo chili pepper flakes if desired

Enjoy your delicious Brussel Sprout Hash with Soft Poached Egg and Aleppo Chili Pepper

Perfect Pumpkin Chocolate Chip Cookies

Warm spices and gooey chocolate chips combine in these Pumpkin Chocolate Chip Cookies. Theyre soft, moist, and bursting with pumpkin flavor, making them an irresistible fall or year-round treat.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

Warm your oven up to 350F 175C and put parchment paper on baking sheets

Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and fluffy

Put the egg, vanilla extract, and pumpkin puree in the bowl

Mix everything together well

Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a different bowl using a whisk

Add the dry ingredients to the wet ones one at a time and mix just until everything is combined

Add the chocolate chips and mix them in

Drop rounded tablespoons of cookie dough onto the baking sheets that have been prepared

For 10 to 12 minutes, or until the edges are just beginning to turn golden

Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

Have fun with these tasty Pumpkin Chocolate Chip Cookies

Hibiscus Floats

Hibiscus Floats are a refreshing and floral cocktail with a delightful combination of hibiscus-infused vodka, elderflower liqueur, and fresh lemon juice, topped with soda water and vanilla ice cream for a creamy finish. Perfect for a sunny day or any special occasion.

Ingredients:

• 2 oz hibiscus-infused vodka
• 1 oz elderflower liqueur
• 1/2 oz simple syrup
• 1/2 oz fresh lemon juice
• Soda water
• Vanilla ice cream
• Hibiscus flower for garnish

Instructions:

In a shaker, combine hibiscus-infused vodka, elderflower liqueur, simple syrup, and fresh lemon juice with ice

Shake well and strain into a glass filled with ice

Top with soda water

Add a scoop of vanilla ice cream on top

Garnish with a hibiscus flower

Serve immediately with a straw and spoon