The Sunday brunch menu in my house is almost always determined by what needs to be used up in the fridge.  This usually consists of leftover vegetables that are lingering in their bins, whatever bacon or sausage is left, and always eggs of some sort.  This week I had some leftover leeks, brussels sprouts, onion, and tomatoes so I decided to make a veggie hash and top with poached eggs.  This combo never fails me.  It’s pretty much foolproof and so delicious, no one will ever guess you’re trying to clear out the fridge of the older stuff to make space for all the new things you’ll get at the grocery later that day!

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Sautéed Leeks & Brussels Sprouts
Recipe by: Alison Howard
Yield: 4 servings


2 tbsp ghee
1 bunch leeks, chopped and drained well (use only the white part and some of the light green parts.  The dark green part is tougher and not used in sautés like this.  I like to save it for stocks.)
2 cups brussels sprouts, thinly sliced
1/4 – 1/2 small onion, shopped
2 cloves garlic, mined
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
Salt, to taste


  1. In a large skilled over medium-high heat add ghee and allow to get hot.  Add leeks and brussels sprouts, cook for about 5 minutes, until starting to soften.
  2. Add onion and garlic. Continue to cook veggies until they begin to get a little color.
  3. Add seasonings and give a good stir.  Taste and adjust, if needed.
  4. Serve warm topped with poached eggs.  Enjoy!

If you aren’t sure how to make poached eggs, head over to Instagram where I show you how easy it is on IGTV. 🙂