4 tablespoons olive oil, divided
1 medium onion, thinly sliced into half moons
1 pound Brussels sprouts, shredded (about 5 cups)
½ teaspoon salt
¼ teaspoon pepper
4 large eggs
Heat 2 tablespoons of the oil in a large skillet over a medium heat. Add the onion and cook, stirring occasionally, until it is softened, and well browned on the edges, 5-6 minutes. Add another tablespoon of oil to the pan, then add the Brussels sprouts and cook, stirring occasionally, until they have softened and have browned on the edges, 3-5 minutes. Season with the salt and pepper, then remove from the heat but keep the hash in the pan to keep warm as you cook the eggs.
Add the remaining tablespoon of oil to a large non-stick skillet and heat over a medium heat. Crack the eggs and add them one at a time to the pan, spacing them evenly apart. Cook until the whites are cooked through but the yolks are still a bit runny, flipping once. Serve the eggs over the hash. Serve waffles drizzled with maple syrup.
Makes 4 servings
Serving size: about 2/3 cup hash and 1 egg
Excellent source of: Protein, Vitamin A, Vitamin C, Riboflavin, Folate
Good source of: Fiber, Vitamin D, Thiamin, Vitamin B6, Pantothenic Acid, Potassium, Iron, Phosphorous, Iodine
Per serving: Calories 248, Total Fat 19g; (Sat Fat 4g, Mono Fat 12g, Poly Fat 3g); Protein 10g; Carb 12g; Fiber 5g; Cholesterol 186mg; Sodium 391mg
Copyright 2017 Ellie Krieger. All rights reserved.