Brussels Sprouts Hash & Eggs – a delicious recipe with Brussels, Salt, butter, garlic, olives, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Chop off the ends of the sprouts. Slice them in half, then finely shred each half. Place the shreds in a bowl and sprinkle with salt and pepper.
2
Melt the butter in a nonstick pan on medium-high heat. Swirl it around to coat the pan. Add the shredded Brussels sprouts and garlic, then leave it to cook for about 1 minute. Mix it up and toss it around. Add the olives and mix again.
3
Crack the eggs into opposite sides of the pan. Sprinkle them with salt and pepper. Pour in 2 tablespoons of water and cover with a lid. Let the eggs steam, undisturbed, for 2 minutes.
4
Once the whites of the eggs are cooked through, turn off the heat and sprinkle everything with lemon juice, to taste.
100
kcal
Calories
8
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups Brussels sprouts, Salt and pepper, 1 tablespoon butter, 3 cloves garlic, and more.
Yes, Brussels Sprouts Hash & Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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