Brunch is my favourite meal. I think it’s everyone’s favourite meal, isn’t it? And my current favourite thing to eat at brunch is sprout hash. It’s quick, easy, and equal parts healthy and delicious. I don’t have much of a sweet tooth so I much prefer something with eggs and bacon to a big plate of pastries or pancakes (but that doesn’t mean I dislike pastries and pancakes – I’m only human).
I found the idea for sprout hash months ago from Put an Egg on it by Lara Ferroni which is such a good book and such a good idea, it turns out that most things benefit from having an egg whacked on them.
The original recipe is here, but since the first time I tried it I’ve tweaked it and substituted various ingredients depending on what I have on hand and what I feel like eating at that particular time.
The basics of it are as follows though:
Shred sprouts finely
Finely chop an onion
Cook the onion in a frying pan until starting to soften
Add the sprouts, cook on a low heat until tender stirring often
Add crushed garlic and any herbs you fancy, cook for a couple of minutes
Make a well in the middle for your egg (or make separate wells for each egg depending on how many you are feeding), break your egg into the well, put the lid on the pan and cook until the egg is done to your liking (I like mine with a solid white and runny yolk). I don’t have a lid for my pan so I cover it in foil, which takes slightly longer.
In the photo above I substituted the white onion for spring onions, added lots of dill and cooked everything in butter rather than olive oil. Once the egg was cooked I scattered lots more fresh dill. It was the best yet.
Other good additions are smoked paprika, chilli, chorizo, bacon, feta, red onion, parsley and thyme. Yum.