Skillet Meal: Brussels Sprouts and Eggs

I’m getting tired of winter and winter vegetables. Is anyone else?

This is always the time of year that I start to lose my enthusiasm for vegetables and fruits that are only in season right now because they handle cold storage well. So, it’s time for a little extra creativity!
This skillet meal is so warm and delicious, with sweet, crispy brussels sprouts and salty, runny, fried eggs. Mmmmmmm...

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This is my favorite “green” breakfast. (These eggs are my favorite veggie-less breakfast.) This skillet meal is so warm and delicious, with sweet, crispy brussels sprouts and salty, runny, fried eggs. Mmmmmmm…

You can cut up the sprouts in any way you want ( or buy them precut!). I usually quarter them. Toss them in a hot cast iron skillet with some olive oil and salt and sauté them to crispy, browned deliciousness. Once they’re tender, make a few little wells for the eggs to nestle in there among the sprouts. Crack open your eggs and set them to cooking!

This skillet meal is so warm and delicious, with sweet, crispy brussels sprouts and salty, runny, fried eggs. Mmmmmmm...

From here, you have a couple ways to go—you could preheat your oven to 400° and pop your skillet in there. Alternatively, I prefer to put the lid on my skillet and steam the eggs a bit (just a few minutes at a time) and then take the lid off to let it finish cooking so that the yolk is still a little runny. If you try the lid and stovetop method but can’t get your eggs as done as you’d like, you can also put in in the oven on a low broil right at the end if you need to.

This skillet meal is so warm and delicious, with sweet, crispy brussels sprouts and salty, runny, fried eggs. Mmmmmmm...

Season with salt and pepper and, voilá! you have a magnificent, healthy, delicious meal. (I’d say breakfast, but honestly, this is so good that I make it for dinner sometimes…) Scoop out a few eggs and be sure to get lots of sprouts and the absolute best part—that crispy bit of fried egg and caramelized brussels sprouts on the very bottom of the skillet. Ahhh!

Enjoy!

This skillet meal is so warm and delicious, with sweet, crispy brussels sprouts and salty, runny, fried eggs. Mmmmmmm...

Print Recipe
Brussels Sprout and Egg Hash
Course Breakfast
Servings
people
Ingredients
Course Breakfast
Servings
people
Ingredients
Instructions
  1. Slice up brussels sprouts, either into quarters or slices. Heat olive oil in a large skillet. When it starts to shimmer, toss in brussels sprouts and sprinkle with salt. Saute the brussels sprouts, stirring occasionally, until tender. You can speed this up by putting the lid on for a few minutes at the beginning to steam them a bit. Be sure to remove the lid and let the brussels sprouts get crispy, though. Once they're tender, use your cooking utensil to push the sprouts around to form 6 little wells or holes for the eggs. Crack each egg into each hole in the sprouts. Put the lid on for a few minutes (start with about 5) to steam the eggs. Continue to cook to desired level; I prefer the yolk slightly runny, but make sure that it has been heated thoroughly and that the white isn't still slimy. You can also pop it in the oven on low broil if you're concerned. Add salt and pepper and enjoy!
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2 thoughts on “Skillet Meal: Brussels Sprouts and Eggs”

  1. Hi Bethany,
    what a fast, healthy and simply delicious recipe! I’ll try!
    Thanks for sharing on Strangers and Pilgrims link-up.
    Have a nice week – end,
    Roberta
    La Sportina

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