Brussels sprouts for breakfast? Fo sho! Not only will you love the salty-savory-satisfying flavor of this dish, but you’ll also love watching the kids scarf it down. This dish makes a flavorful and exciting dinner as well. Or lunch. Or late morning snack. Or late afternoon snack. Or midnight snack . . .
4 bacon strips
1 parsnip, peeled and finely chopped
4 cups Brussels sprouts, shredded
½ cup chicken broth
2 tablespoons Balsamic Vinegar
sea salt
black pepper
1 teaspoon extra-virgin olive oil
4 eggs
Cook the bacon in a skillet over medium-high heat until crispy. Transfer the bacon to a paper towel–lined plate. Once cooled, chop and set aside. Reserve the bacon drippings in the pan.
Put the skillet and bacon drippings over medium-high heat and add the parsnip, onion, and garlic. Cook for 3 minutes. Add the Brussels sprouts, broth, and balsamic vinegar to the skillet, mix well, and continue to cook until tender, about 8 minutes. Mix in the chopped bacon and remove the pan from the heat. Season to taste with sea salt and black pepper.
Grease a clean large skillet with the olive oil and place it over medium-high heat. Individually, crack the 4 eggs into the hot skillet and do not stir. Season with salt and pepper and cook the eggs, untouched, for 2 minutes. The whites should be crispy and the yolks runny. Place on top of the hash and serve hot.
Calories: 272
Fat: 11g
Carbohydrates: 22g
Sodium: 252mg
Fiber: 7g
Protein: 17g
Sugar: 7g