Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs

Name: Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 227 grams brussels sprouts, trimmed and finely shredded; 2 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 28 grams grated parmesan, pecorino, or ricotta salata cheese; 6 sage leaves; 59 milliliters small shallot, finely sliced (about; 2 whole eggs

Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs might be just the side dish you are searching for. One serving contains 262 calories, 11g of protein, and 20g of fat. This gluten free, primal, and vegetarian recipe serves 2. A mixture of brussels sprouts, eggs, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

Heat olive oil in a 10-inch skillet over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add sage leaves and cook, stirring occasionally, until leaves are crisp, about 1 minute.

Ingredients you will need

Sage

Transfer to a paper towel-lined plate and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Paper Towels

Return skillet to medium-high heat and add brussels sprouts and shallots. Break two sage leaves up and stir into pan. Season with salt and pepper. Cook, stirring occasionally, until brussels sprouts are spottily charred, about 5 minutes.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Sage

Shallot

Equipment you will use

Frying Pan

Make two wells in the sprouts and break an egg into each. Season eggs with salt and pepper. Reduce heat to low. Cover pan and cook until eggs are barely set, about 2 minutes.

Ingredients you will need

Salt And Pepper

Sprouts