Eggy Balsamic Brussels Sprouts Hash
Alan does not like veggies. Whenever I get my hands on some, I feel like I’ve been through a withdrawal and like I need to eat it 3 meals a day 😂
I also never liked Brussels sprouts until I went to college and had some tasty ones from the dining hall. After that, I was totally down to eat it whenever and however. My sprouts of choice are roasted, doused in salt, pepper, and some cheese.
When I’m in a hurry though, a sauté works just as well as long as garlic is involved for flavor. This breakfast recipe is quick and easy — and I feel like I’ve eaten something healthy afterward, which is a plus!
Eggy Balsamic Brussels Sprouts Hash
Makes 1 serving
Ingredients:
4-5 Brussels Sprouts
2 garlic cloves
1 tsp balsamic vinegar
1 tsp cooking oil
1 egg
1 tsp water
Salt and pepper
Instructions:
Clean your Brussels sprouts by trimming off the stem and outer leaves. Shred the sprouts and mince the garlic cloves.
Heat a nonstick pan over medium heat, dd the cooking oil to the pan once it’s hot, and then add the garlic.
Sauté until fragrant and add in the Brussels sprouts. Continue sautéeing until the Brussels sprouts start to soften. If they brown too much, lower the heat a bit.
Add the balsamic vinegar, give it a quick stir, and then use your spatula to make the sprouts into a “halo” with an empty circle in the middle.
Crack an egg in the hole, add the water, and cover the pan with a lid to steam the egg. (Optional to splash a little bit of oil if you’re worried about it sticking, but you can also leave that out.)
After the egg is cooked (the white will look opaque, but the yolk will still be jiggly), transfer to a plate and sprinkle some salt and pepper on top.
