Ground Pork, Brussels Sprout & Mushroom Sauté with Poached Egg

Directions

1. Prep the Brussels sprouts and mushrooms: wash the sprouts and mushrooms, pat them dry, trim the sprouts, and slice them thin; place the sprouts in a medium bowl and add the mushrooms to the same bowl.
2. Heat a nonstick skillet over medium-high and let it come to temperature.
3. While the skillet heats, peel and mince the garlic.
4. Swirl a little oil in the skillet, then add the garlic, pork, and the seasonings; cook, breaking the pork apart with a spoon, until browned and crumbly, about 4–5 minutes.
5. Meanwhile, in a medium saucepan, bring hot water with a splash of vinegar to a boil, covered; then reduce to a gentle simmer.
6. When the pork is browned, lower the heat to medium and add the Brussels sprouts, mushrooms, water, and Dijon; stir to combine, cover, and cook until the vegetables are tender, about 5–7 minutes.
7. Crack the eggs into small bowls.
8. Gently slide the eggs into the simmering water and poach until the whites set and the yolks stay soft, about 2½–3 minutes; remove with a slotted spoon.
9. Mince the chives.
10. To serve, divide the pork and vegetables between plates, top with a poached egg, season with salt and pepper, and sprinkle with chives.