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
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.