Brussels Sprouts Hash With Fried Sage And Soft Cooked Eggs Recipe

1. 1

   Heat olive oil in a 10-inch skillet over medium-high heat until shimmering. Add sage leaves and cook, stirring occasionally, until leaves are crisp, about 1 minute. Transfer to a paper towel-lined plate and season with salt and pepper.

2. 2

   Return skillet to medium-high heat and add brussels sprouts and shallots. Break two sage leaves up and stir into pan. Season with salt and pepper. Cook, stirring occasionally, until brussels sprouts are spottily charred, about 5 minutes.

3. 3

   Make two wells in the sprouts and break an egg into each. Season eggs with salt and pepper. Reduce heat to low. Cover pan and cook until eggs are barely set, about 2 minutes. Sprinkle with grated cheese and remaining sage leaves. Serve immediately straight out of the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.