This is one of those meals that Mommy, Daddy, and 1/2 of the kids really love.  The other half of the kids think we may just be resorting to cruel and unusual punishment when we put this on the table.  You’ll have to try it on your family to see what their opinions are.  These days when I make it, I cook a couple of eggs separate, so the picky eaters can have eggs and crusty bread and only be forced to suffer through a few token bites of brussels sprouts.  (But it’s nice when a recipe can be broken down and served separately to picky eaters so that everyone is happy, and everyone is still eating the same meal!  This mama does NOT cook two different meals.)  This recipe combines a basic Brussels Hash recipe that I saw on Pinterest with Alton Brown’s Grilled Brussels Sprouts, which have a really great flavor!  I make a similar recipe using kale, diced fresh tomato, and garlic as the bed for the eggs.  Matt and I love that one as well, but all 4 kids consider that recipe to be inedible, so I don’t make it nearly as often as I would like.

Brussels Hash and Eggs

1 lb brussels sprouts, trimmed and washed

1 Tbsp olive oil

2 cloves minced garlic

1 tsp dried mustard

1 tsp smoked paprika

1 tsp salt

1/4 tsp ground black pepper

4-6 eggs, depending on the size of your sauté pan

Crusty Artisan Bread


Slice Brussels sprouts in to small strips.  Heat oil in a large pan on low/medium heat and sauté garlic until fragrant.  Add the rest of the spices, seasoning, and the brussels sprouts.  Stir so that the brussels sprouts are all evenly coated in the seasoning.  Let the brussels sprouts soften for a few minutes and give them a good stir, scraping the bottom of the pan.  Make little nests in the brussels sprouts for the eggs to rest in and crack one egg in to each one.  Pour just a little bit of water in the bottom of the pan to create some steam, and place a lid over the pan.  Cook until your eggs whites have cooked through.