Oven Roasted Brussels Sprout and Yam Hash with Poached Eggs

For an easy, savory Fall breakfast, try this hash which cooks unattended in the oven after some simple preparation.

Brussel sprout and yam hash with poached eggs

An egg poaching pan or egg poacher is indispensable for making this dish. We have a simple, 4-egg stovetop egg poacher similar to this one:
I'll admit, though, that I'm incredibly tempted by these adorable electric poachers that will also make hard or soft boiled eggs:

Makes 4 servings

2 lbs brussels sprouts, trimmed and halved
2 yams, peeled and cut into 1/2" x 1/2" x 1" segments
8 eggs
Olive oil, salt and pepper


  1. Heat oven to 425 degrees. While oven heats, prep brussels sprouts and yam.
  2. Toss brussels sprouts and yam pieces with a drizzle of olive oil and salt and pepper to taste. Spread on a baking sheet and roast in oven for 20 minutes.
  3. Poach eggs in an egg poacher for 4-1/2 minutes. Serve over top of brussel sprout and yam hash.