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
- 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.
- 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.
- 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.
- 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.