Brussels Sprouts and Egg Hash

Brussels Sprouts and Egg Hash

 

  • 1 tablespoon unsalted butter
  • 2 cups quartered Brussels sprouts
  • 2 shallots, chopped
  • ¼ teaspoon salt
  • 3 cups spinach, ends trimmed
  • 1 garlic clove, minced
  • 2 teaspoons grated lemon zest
  • 2 large eggs
  • Black pepper to taste
  • 2 tablespoons bread crumbs
  • 1 oz. soft goat cheese, crumbled
  • 2 tablespoons chopped walnuts

 

  1. Heat a medium-size skillet over medium heat. Melt butter and then add sprouts, shallots, and salt. Heat until sprouts are tender and slightly browned, 6 to 8 minutes. Stir in spinach, garlic, and lemon zest; heat until spinach is lightly wilted.
  2. Create two nests in the skillet for eggs. Crack eggs into nests, cover skillet, reduce heat to low and cook until egg whites are set and yolks have reached desired consistency, about 10 to 12 minutes for runny yolks.
  3. Season with black pepper and scatter on bread crumbs, goat cheese, and walnuts.

 

 

  • 296 calories
  • 16 grams protein
  • 19 grams carbs
  • 19 grams fatBrussels+Sprout+and+Mushroom+Hash+with+Fried+Eggs+800+4634
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