This makes for a low-maintenance brunch dish since everything is cooked in one skillet. First, a sprig of rosemary was fried in olive oil. Our rosemary plants have been taking over our yard thanks to the recent rain, so I love getting to snip off sprigs every chance I get. The rosemary fries for just a minute and is then set aside to cool. Minced onion and garlic were added to the pan next and cooked until softened. The fried rosemary leaves were pulled from the stem, chopped, and added to the skillet. Next, shredded Brussels sprouts were added to the cooked onion and garlic and sauteed until tender and starting to take on some color on the edges. Then, it was time for the eggs. Little wells were scooped into the Brussels sprouts, and an egg was cracked into each. The skillet was covered, and the eggs were left to cook for a few minutes.
Brussels Sprout Hash will now take a spot in my rotation of brunch options, but it would also make for a quick and easy dinner meal. With so many different ideas for incorporating eggs into dishes, I’ll be grabbing this book for inspiration for meals at any time of day. Or instead of planning a meal, a cocktail like the Lime Meringue Margarita might be the next recipe I have to try.
Brussels Sprout Hash
Recipe reprinted with publisher's permission from Put an Egg on It.
If brussels sprouts had been served this way when I was a kid, instead of being little balls of gray, bitter mush, I might not have missed out on twenty-something years of one of my favorite fall vegetables. How sad!
Makes 4 servings
2 tablespoons grapeseed or olive oil
1 (5-inch) sprig fresh rosemary
1⁄4 cup chopped onion
2 cloves garlic, minced
4 cups shredded brussels sprouts
Salt and freshly ground pepper
Heat the oil in a medium, lidded cast-iron skillet over medium heat. When it’s shimmering, add the rosemary. Cook for about 1 minute, then remove the sprig, setting it aside on a plate to cool. Add the onion and garlic and reduce the heat to medium-low. Cook until the onion softens, about 5 minutes. Add the sprouts and increase the heat to medium-high. Chop up a bit of the fried rosemary leaves (discarding the woody stem) and add them to the pan. Stirring frequently, cook until the sprouts are golden on the edges, about 5 minutes.
Use a large spoon to create 4 wells in the sprouts and carefully pour an egg into each. Reduce the heat to medium-low, cover, and cook for 2 to 3 minutes, until the eggs are set.
To serve, using a large spoon, carefully scoop from under each egg, gathering a bit of the sprout hash as you go. Season with salt and pepper to taste.
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