Ingredients
1 pound brussels sprouts, trimmed and sliced
1/2 pound pasture-raised bacon
3 garlic cloves, minced
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
4–6 pasture-raised eggs
parlsey, to garnish
red pepper flakes, to garnish
Instructions
Preheat oven to 350 degrees F. Shred Brussels sprouts using a food processor.
Use shred setting and pulse until all sprouts are shredded.
You may have to work in batches. Set aside.
Chop bacon into 1-inch pieces.
In a large cast iron skillet over medium heat, cook bacon until crispy.
Remove bacon from skillet and transfer to a paper towel-covered plate.
In the same skillet, use the bacon grease to sauté onion and garlic for 1-2 minutes, or until onion is translucent.
Slightly reduce heat.
Add shredded Brussels sprouts, salt, and pepper.
Sauté for 2 to 3 minutes until they begin to soften, stirring frequently.
Using a spoon, make 4 to 6 wells in the hash to reveal bottom of the skillet.
Crack an egg into each hole and bake for 10 to 13 minutes, or until the whites are set but the yolk is still runny.
Eggs will be a little bit jiggly when they come out of the oven and will finish cooking after taken out of the oven.
Serve warm and garnish with parsley and red pepper flakes.
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