Brussels Sprout Hash and Eggs
"This is a great light lunch or side dish. The
Brussels sprouts get salty and tangy from the
olive and lemon, then crispy and caramelized on
the bottom. Mix in the little bit of fat from the
egg yolk, and wow is this delicious."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 4 cups Brussels sprouts, finely chopped
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon butter
- 3 garlic cloves, finely chopped
- 6 olives, finely chopped
- 1⁄4 tablespoon lemon juice
- 2 eggs
directions
- Chop off the ends of the sprouts.
- Slice them in half.
- Finely shred each half.
- Place the shreds in a bowl.
- Sprinkle with salt and pepper.
- Melt the butter in a non-stick pan on medium high heat.
- Swirl it around to coat the pan.
- Add the Brussels sprout shreds and garlic.
- Leave it to cook for about 1 minute.
- Mix it up and toss it around.
- Add the olives and mix again.
- Crack the eggs into separate areas of the pan.
- Sprinkle them with salt and pepper.
- Pour in 2 tablespoons of water and cover with a lid.
- Let the eggs steam, undisturbed, for 2 minutes.
- Once the whites of the eggs are cooked through, turn off the heat.
- Sprinkle everything with lemon juice.
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