Brussels Sprouts Hash with Eggs

12 ounces Brussels sprouts
2 ounces thick-sliced bacon or pancetta
2 cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
3 large eggs
kosher salt
cracked black pepper

Thinly slice Brussels sprouts. Set aside. In a medium to large skillet over medium heat, cook bacon or pancetta until crisp. Remove from pan.

To the bacon grease add the garlic and shallots and cook for 30 seconds before adding in the Brussels sprouts. Stir in the apple cider vinegar. Sauté for 5 minutes until sprouts are tender. Add the bacon back in, and stir to combine and cook until sprouts start to brown on the edges, another 3-5 minutes.

Create a slight well in the center of the pan. Add the butter if desired. Crack the eggs directly in the center and cook until the eggs are cooked through as desired. Remove from heat and serve immediately.


Makes 3 servings.