Brussels Sprouts Hash With Fried Sage and Soft Cooked Eggs Recipe

Updated March 24, 2025

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.

Recipe Details

Prep 5 mins

Cook 15 mins

Active 10 mins

Total 20 mins

Serves 2 servings

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Ingredients

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

Nutrition Facts
Servings: 2
Amount per serving
Calories	306
% Daily Value*
Total Fat 23g	29%
Saturated Fat 6g	29%
Cholesterol 198mg	66%
Sodium 510mg	22%
Total Carbohydrate 14g	5%
Dietary Fiber 4g	13%
Total Sugars 4g
Protein 14g
Vitamin C 72mg	361%
Calcium 200mg	15%
Iron 3mg	15%
Potassium 525mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.