Brussels Sprouts Hash with an Over Easy Egg

I love making all kinds of breakfast dishes, especially if they involve eggs. Eggs are my fave, especially when they’re served over easy. Normally, I like to make a side of potatoes with my eggs, but since I’ve been trying to eat fewer carbs lately, the brussels sprouts serve as a nice substitute. To make the sprouts a little more flavorful, I threw some diced pancetta into the mixture, along with some shallots, butter, garlic, and white wine.

eggs and sprouts

Ingredients:

  • 4 eggs
  • 1/2 cup of pancetta diced
  • 1 medium shallot diced
  • 2 cloves garlic finely chopped
  • 1 cup brussels sprouts, stems removed and chopped (I used a bag of Trader Joe’s shaved brussels sprouts, which is 10 ounces)
  • salt and pepper to taste
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 splash white wine

Directions:

Heat up the olive oil in a pan on medium high heat and add the pancetta, diced shallot, and chopped garlic. Saute for a couple minutes until the pancetta starts to slightly brown, then add a splash of white wine. Once the liquid starts to evaporate, about 30 seconds later, add the chopped brussels sprouts, then season with salt and pepper. Add more olive oil to the pan if the hash is starting to stick to the pan too much. You can slightly turn down the temperature also, in case you’re afraid of burning the dish. Make sure that you continue to stir the hash until it’s done.

While the hash is cooking, get another pan, put it over medium heat and add the butter. After the butter melts and starts to bubble, add the eggs. Make sure that your heat isn’t up too high, because you don’t want to brown the butter. Crack the eggs into the pan, season with salt and pepper, wait a couple minutes, then slowly flip each one over once or twice until the eggs are cooked to your liking.

Your hash should be turning golden brown around this time. If not, you can turn up the heat so that you can get the hash slightly crispy and darker in color. Once the hash is done, scoop some onto a plate then top with your over easy egg. This recipe makes about 4 small servings, but 2 people could easily finish it, especially if you only cook up 2 eggs, instead of 4.

Serves: 2-4

 

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