I absolutely love watching cooking shows on PBS. One of my favorite chefs is Ellie Krieger. She a nutritionist, so she makes nutrient dense, healthy meals. I recently tried her Brussel Sprout Hash with egg. This one and it was awesome.
3-Ingredient Brussels Sprout Hash with Egg
4 tablespoons olive oil, divided
1 medium onion, thinly sliced into half moons
1 pound Brussels sprouts, shredded (about 5 cups)
½ teaspoon salt
¼ teaspoon pepper
4 large eggs
Heat 2 tablespoons of the oil in a large skillet over a medium heat. Add the onion and cook, stirring occasionally, until it is softened, and well browned on the edges, 5-6 minutes. Add another tablespoon of oil to the pan, then add the Brussels sprouts and cook, stirring occasionally, until they have softened and have browned on the edges, 3-5 minutes. Season with the salt and pepper, then remove from the heat but keep the hash in the pan to keep warm as you cook the eggs.
Add the remaining tablespoon of oil to a large non-stick skillet and heat over a medium heat. Crack the eggs and add them one at a time to the pan, spacing them evenly apart. Cook until the whites are cooked through but the yolks are still a bit runny, flipping once. Serve the eggs over the hash. .
Makes 4 servings
Serving size: about 2/3 cup hash and 1 egg