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Brussels Sprout Hash and Eggs
Budget-friendly recipe
This is a great light lunch or side dish. The Brussels sprouts get crispy and caramelized on the bottom.
Ingredients
2
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Skillet with lid
Directions
-
Chop off the ends of the sprouts. Slice them in half, then finely shred each half.
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Heat the oil in a skillet on medium-high heat. Swirl it around to coat the pan. Add the Brussels sprout shreds and garlic, then leave it to cook for about 1 minute. Add salt and pepper to taste and stir the hash in the skillet.
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Crack the eggs into opposite sides of the pan. Sprinkle them with salt and pepper. Pour 2 tablespoons of water into the skillet and cover with a lid. Let the eggs steam, undisturbed, for 2 minutes.
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Once the whites of the eggs are cooked through, turn off the heat and sprinkle everything with lemon juice. Add hot sauce or red pepper flakes if you want it spicy.
Chef Tips
-
Don’t cook the brussels sprouts hash with the eggs for too long! It only takes a couple of minutes. Cooking it longer will make it mushy.
Nutrition Info and more
Serving size:
Total calories:
2
cups
240
Total fat:
9.4 g
Saturated fat:
2.3 g
Carbohydrates:
28 g
Protein:
18 g
Fiber:
13 g
Sodium:
118 mg
