Brussels sprouts Hash

Serves 2

INGREDIENTS

• 4 eggs

• 4 slices bacon, cooked crisp then chopped

• 1 medium shallot, diced

• 16-20 medium to large brussels sprouts, cleaned and sliced

• 1 ⁄ 4 c vegetable stock

• S & P to taste

DIRECTIONS

1. In a cold 8 inch skilled place bacon and turn heat on medium high. Cook bacon to your preferred crispness.

2. While bacon is cooking dice the shallot and slice the brussels sprouts.

3. When your bacon is done to your likeness, drain on a paper towel and set aside. Pour off bacon grease in a small bowl and reserve for cooking the eggs.

4. Turn the burner down to medium heat and add the shallot, cook for 30 seconds or so until fragrant

5. Add brussels sprouts and season with salt and pepper.

6. Cook while stirring occasionally until browned on the edges about 5 mins.

7. Pour in vegetable stock and scrape up all the yummy bacon remnants left behind.

8. Cook until all liquid is cooked out.

9. Remove brussels sprouts from the pan and set aside keeping warm.

10. Add the bacon grease back into the pan, turn the pan up slightly and add in your eggs, season to your liking and cover the pan.

11. Cook the eggs until the clear around the yolk is white (Yolk should still be runny).

12. Divide the warm brussels sprouts between two bowls

13. Add the chopped bacon and top with 2 eggs in each bowl.

Enjoy!