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Ready In:
10 minutes
Serves: 2
This is a great light lunch or side dish. The Brussels sprouts get crispy and caramelized on the bottom.
What you'll need
Large pan with lid
Ingredients
Serves 2
4 cups Brussels Sprouts finely chopped
1 tablespoon Olive Oil
3 cloves Garlic finely chopped
of Salt to taste
1 Lemon wedge
2 Eggs
1/4 teaspoon Hot Sauce optional
of Black Pepper to taste
Directions
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.
Chef's 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 Facts
Serving Size 2.00 cup
Serving Per Container 2
| Amount Per Serving | ||
|---|---|---|
| Calories 240 | ||
| % 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:
Publication: Good and Cheap: A SNAP Cookbook
Authors: Leanne Brown
Cooking Environment: 20 minutes or less
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