Make brunch in 10 minutes or less with this easy hash of brussels sprouts and shallots flavored with fried sage and cheese, topped with a runny egg.
- 2 tablespoons olive oil
- 6 sage leaves
- Kosher salt and freshly ground black pepper
- 8 ounces brussels sprouts, trimmed and finely shredded
- 1 small shallot, finely sliced (about 1/4 cup)
- 2 whole eggs
- 1 ounce grated parmesan, pecorino, or ricotta salata cheese
Heat olive oil in a 10-inch skillet over medium-high heat until shimmering. Add sage leaves and cook, stirring occasionally, until leaves are crisp, about 1 minute. Transfer to a paper towel-lined plate and season with salt and pepper.
Return skillet to medium-high heat and add brussels sprouts and shallots. Break two sage leaves up and stir into pan. Season with salt and pepper. Cook, stirring occasionally, until brussels sprouts are spottily charred, about 5 minutes.
Make two wells in the sprouts and break an egg into each. Season eggs with salt and pepper. Reduce heat to low. Cover pan and cook until eggs are barely set, about 2 minutes. Sprinkle with grated cheese and remaining sage leaves. Serve immediately straight out of the pan.
10-inch cast iron or non-stick skillet