Brussels Sprouts Hash With Bacon & Egg

Charred on the outside and slightly tender on the inside, Skinnytaste’s Brussels sprouts hash can help veggie haters kindle a love for this nutritious vegetable. Cooked with crispy bacon and topped with a runny fried egg, it’s the perfect meal for Sunday brunch.



Ingredients for servings

    Brussels Sprouts Hash with Bacon & Egg

  • 2 slices center-cut bacon cut into 1/2-inch pieces

  • 1 tablespoon olive oil

  • Brussels sprouts quartered

  • 1 shallot, quartered lengthwise and halved crosswise

  • 0.5 teaspoon kosher salt divided, plus more to taste

  • Black pepper to taste

  • 2 large eggs

Directions

  • Preheat the oven to 425°F.

  • Heat a 12-inch cast iron or ovenproof nonstick skillet over medium heat. Add the bacon and cook, stirring, until crisp, 3–4 minutes. Using a slotted spoon, transfer bacon to a plate lined with a paper towel.

  • Roast until the sprouts have softened but still have bite, 6–8 minutes.

  • Meanwhile, heat a nonstick skillet over medium heat. Coat lightly with cooking spray, and crack the eggs into the skillet. Cover and cook until the eggs are set, about 2 minutes, or to your desired doneness.

  • Divide the sprouts between two plates, and top each with an egg. Season with salt and pepper to taste.

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