Recipes for good, cheap eats
THIS RECIPE lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown. BRUSSELS SPROUT HASH AND EGGS
This recipe lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown.
BRUSSELS SPROUT HASH AND EGGS
This simple concoction is great for brunch, a light lunch or a side. The sprouts get salty and tangy from the olives and lemon, then they crisp and caramelize on the bottom. Mix in the bit of fat from the egg yolk, and, wow, is this delicious.
1 pound Brussels sprouts
Salt and pepper to taste
1 tablespoon butter
3 cloves garlic, finely chopped
6 olives, finely chopped
2 eggs
Lemon juice, to taste
Chop off the ends of the sprouts. Slice them in half, then finely chop. Place the shreds in a bowl - you should end up with about 4 cups - and sprinkle with salt and pepper.
Melt the butter in a medium-size nonstick pan with a lid over medium-high heat, swirling to coat the pan. Add the Brussels sprouts and the garlic, then cook until just a little wilted, about 1 minute. Toss the mixture. Add the olives and toss again.
Crack the eggs into the pan so they aren't touching. Sprinkle with salt and pepper. Pour in 2 tablespoons water and cover with the lid. Let the eggs steam, undisturbed, until the whites are cooked through but the yolks are still runny, about 2 minutes. Turn off the heat and squeeze lemon juice over everything. Serve immediately. Serves 2, or 4 as a side.