BRUSSEL SPROUT HASH WITH EGG

BRUSSEL SPROUT HASH WITH EGG image

Categories Egg

Number Of Ingredients 7

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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
4 eggs
salt and freshly ground pepper

Steps:

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.