Hi friends! I’ve had a few hiccups in my life this month, but I’m back- with tons on my mind. Most urgently, I’d like to discuss Brussels sprouts.
I may have mentioned this before, but I absolutely adore Brussels sprouts. They’re adorable mini cabbages, they’re a little trendy, but most of all- sprouts are insanely delicious. When you caramelize some sprouts and add bacon and sautéed onions, it’s a feast! And when you addsome eggs and bake for a while, you have the most amazing breakfast hash.
Seriously, I’ve made plenty of sprouts-and-bacon combinations for dinner, but the eggs were an unexpectedly tasty edition that moved my side dish into breakfast territory (or, let’s be real, a perfect duty-day dinner). Though this hash is the result of a happy accident (why on earth were there three pounds of sprouts in my fridge?) it will absolutely be in heavy rotation this winter- it’s tasty, filling, and a great way to sneak some veggies into breakfast. Even folks who don’t share my irrational passion for Brussels sprouts will enjoy this dish- the bacon and sautéed onions are the most dominant flavors. Give it a try- I’d be surprised if this dish didn’t inspire an appreciate for sprouts in anyone.
Bacon and Brussels Sprouts Hash
– 2 dozen or so Brussels sprouts (about 3 cups chopped)
– 6 slices bacon
– 1/2 sweet onion
– salt and pepper
– 3 eggs
Prepare your ingredients: rinse the sprouts, and then slice them into quarters. Slice the bacon into very thin strips, and julienne the onion. Crack the eggs into a bowl to make sure that they’re all good, and set aside (don’t stir). Heat the oven to 400 degrees.
Prepare the hash: heat a cast iron (or other oven safe) skillet on medium high. Add the bacon and cook for a minute or two. Add the onion, and stir to coat with bacon grease. Cook the bacon and onions for three or four minutes, until the bacon is nearly cooked through and the onion is getting translucent, or beginning to get some color. Add the Brussels sprouts to the pan, and stir to coat (at this point, you may also need to add some olive oil, depending on the fat content of your bacon- you don’t want standing oil, but you also don’t want dry sprouts). Let the sprouts stand for about two minutes, then turn. Allow to cook about two minute more and turn again. Repeat once or twice more, until the sprouts start to gain a bit of color. Season with salt and pepper to taste.
Add eggs: once the sprouts are a bit golden around the edges and are seasoned appropriately, pour the eggs over the top and move to the oven. Now, I like my eggs to be pretty firmly set, so they were in the oven for about 16 minutes. For normal people, who like soft cooked eggs, that time will, be closer to 10-12 minutes- adjust to your preferred level of done-ness. Remove from the oven, and serve with hot sauce or salsa, if desired. Enjoy hot with some toast for sopping!