Autumn Brunch: Baked Eggs with Sweet Potato and Brussels Sprouts Hash
Sweet Potato Hash with Brussels Sprouts and baked eggs makes a great breakfast, brunch or even dinner. You can always switch brussels sprouts for broccoli, arugula, or spinach.
Servings: 2
Ingredients
- 10 Brussels sprouts wash, rinsed, sliced
- 2 sweet potatoes peeled, cubed (see notes)
- 1 shallot diced
- 1 tablespoon olive oil
- few sprigs of fresh thyme
- sea salt
- freshly ground pepper
- 4 eggs
Instructions
- Preheat oven to 400 degree, F.
- Toss together sweet potatoes, Brussels sprouts, and shallots with olive oil and place in cast iron frying pan or small shallow baking dish.
- Cook for 10 minutes, tossing once half way through.
- Add eggs over the hash, and bake in oven for 5 to 7 minutes or until the eggs are done on top. Put the pan in the top third of the oven, so the heat will cook the top of the eggs.
- Serve immediately.
Notes
Notes: You can also spiralize or shred your sweet potatoes for this recipe. If you do, be sure to sauté on a lower heat.