Ingredients

2 tablespoons grapeseed oil or olive oil                                     1 (5 inch sprig)Fresh Rosemary

1/4 cup chopped onion                                                                  2 cloves garlic, minced

4 cups shredded Brussels sprouts                                                 4 eggs

salt and freshly ground pepper

Directions

1. Heat the oil in a medium, lidded cast-iron skillet over medium heat.  When its simmering, add the rosemary.  Cook for about 1 minute, then remove the sprig, setting it aside on a plate to cool.  Add the onion and garlic and reduce the heat to medium-low.  Cook until the onion softens, about 5 minutes. 
2. Add the sprouts and increase the heat to medium-high.  Chop up a bit of the fried rosemary leaves (discarding the woody stem) and add them to the pan.  Stirring frequently, cook until the sprouts are golden on the edges, about 5 minutes.  
3. Use a large spoon to create 4 wells in a the sprouts and carefully pour an egg into each.  Reduce the heat to medium-low, cover and cook for 2-3 minutes until the eggs are set. 
4. To serve, using a large spoon, carefully scoop from under each egg, gathering a bit of the sprout hash as you go.  Season with salt and pepper to taste.