Brussels Sprout Hash and Eggs
This is a great light lunch or side dish. The Brussels sprouts get crispy and caramelized on the bottom.
4 cups Brussels Sprouts finely chopped
3 cloves Garlic finely chopped
1/4 teaspoon Hot Sauce optional
1.Chop off the ends of the sprouts. Slice them in half, then finely shred each half.
2.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.
3.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.
4.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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9.4 g||12%|
|Saturated Fat 2.3 g||12%|
|Sodium 118 mg||5%|
|Total Carbohydrate 28 g||10%|
|Dietary Fiber 13 g||46%|
|Protein 18 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: