Taking breakfast to a new level that nourishes and sustains you through the day. Who says brussel sprouts are just for dinner?
- Servings: One 6 ½-inch Cast Iron Skillet
- Yield: 2 Skillet Servings
- ⅓ cup yellow onion, diced
- 1 cup sweet potatoes, peeled, ½-inch cubes
- 8 brussels sprouts, cut in half
- 12 baby tomatoes, sliced in half
- 2 handfuls of fresh spinach, divided
- 4 eggs, divided
- extra-virgin olive oil
- Salt & Pepper to taste
- Balsamic Reduction (homemade or store bought)
- 2 (6 ½-inch) Cast Iron skillets, optional
- Preheat oven to 425F degrees
- Add a tablespoon of olive oil to the skillet and heat. Once heated add onions and saute 2 minutes.
- Add potatoes and brussel sprouts, sprinkle lightly with salt & pepper, cooking for 4 minutes on medium heat, or until a knife can be inserted easily into a potato.
- Add spinach and tomatoes stirring until spinach turns bright green.
- Carefully add two eggs over the top of the hash and place in the oven. Bake for approximately 10 minutes or until the whites look done and yolks are still loose.
- Remove from oven and serve straight from the skillet.
Note: Version 1 - Both skillets can be prepared ahead then placed in the oven at the same time once eggs have been added on top of the hash.
(Veggie Hash version 2 with a Poached Egg & Drizzled Balsamic Reduction)
Sub out whatever veggies you don't like for ones you do. Add in additional herbs & spices to suit your taste.