Brussels Sprouts Hash

1. 1

   Heat the oil in a medium, lidded cast-iron skillet over medium heat.

2. 2

   When its shimmering, add the rosemary.

3. 3

   Cook for about 1 minute, then remove the sprig, setting it aside on a plate to cool.

4. 4

   Add the onion and garlic and reduce the heat to medium-low.

5. 5

   Cook until the onion softens, about 5 minutes.

6. 6

   Add the sprouts and increase the heat to medium-high.

7. 7

   Chop up a bit of the fried rosemary leaves (discarding the woody stem) and add them to the pan.

8. 8

   Stirring frequently, cook until the sprouts are golden on the edges, about 5 minutes.

9. 9

   Use a large spoon to create 4 wells in the sprouts and carefully pour an egg into each.

10. 10

    Reduce the heat to medium-low, cover, and cook for 2 to 3 minutes, until the eggs are set.

11. 11

    To serve, using a large spoon, carefully scoop from under each egg, gathering a bit of the sprout hash as you go.

12. 12

    Season with salt and pepper to taste.

No additional tips available.