Brussels sprouts, bacon, mushrooms, and eggs...such simple ingredients, yet together they make up an outstanding dish that's perfect for breakfast or dinner.
It's a new year and I'm all about changing things up a bit.
And I started with my normal breakfast routine.
You see, I have an oatmeal obsession and I eat it almost every single day.
So I decided to go in a completely different direction and incorporate some greens in my breakfast.
Never mind that those greens are sautéed in bacon grease. But we'll just table that topic for now.
This breakfast dish is pretty hearty and there's going to be some tasty runny yolk to soak up, therefore, absolutely must be served with a crusty slice of toast on the side.
This dish was well received for breakfast, but I'm thinking it would be just as good for dinner.
Or anytime your hungry.
Bacon and Brussels Sprouts Hash
4 slices of bacon, cooked and bacon grease reserved
1 shallot, diced
8 0z brussels sprouts, sliced thin
8 oz cremini mushrooms, sliced thin
4 large eggs
1/4 cup shredded asiago cheese, or cheese of your choice
salt and pepper to taste
Heat bacon grease over medium-high heat. Add diced shallot to pan and sauté for two minutes. Add brussels sprouts and mushrooms and continue to sauté until wilted and mushrooms are starting to brown. Sprinkle with salt and pepper to taste.
In a separate pan, heat one tablespoon of butter, vegetable oil, or bacon grease over medium heat. Crack eggs into pan, one at a time, being careful not to break the yolks. Cook over medium heat until whites are set. Place a lid over the pan and cook until yolks are beginning to set. Using a spatula, carefully remove eggs from pan and place over hash.
Sprinkle with cheese and serve in individual portions.