Brussels Sprout Hash and Eggs
Ready In: 20 mins
Serves: 2
Ingredients
- 4 cups Brussels sprouts, finely chopped
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon butter
- 3 garlic cloves, finely chopped
- 6 olives, finely chopped
- 1⁄4 tablespoon lemon juice
- 2 eggs
Directions
- Chop off the ends of the sprouts.
- Slice them in half.
- Finely shred each half.
- Place the shreds in a bowl.
- Sprinkle with salt and pepper.
- Melt the butter in a non-stick pan on medium high heat.
- Swirl it around to coat the pan.
- Add the Brussels sprout shreds and garlic.
- Leave it to cook for about 1 minute.
- Mix it up and toss it around.
- Add the olives and mix again.
- Crack the eggs into separate areas of the pan.
- Sprinkle them with salt and pepper.
- Pour in 2 tablespoons of water and cover with a lid.
- Let the eggs steam, undisturbed, for 2 minutes.
- Once the whites of the eggs are cooked through, turn off the heat.
- Sprinkle everything with lemon juice.
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