BUY NOW Nellie's Free Range Eggs, nelliesfreerange.com
Not a big meat eater? Swap the bacon out for some mushrooms. It'll be just as delicious!
It's not brunch without a cocktail. Serve this hash with apple cider mimosas, it's a very good look.
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- Yields:
- 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 35 mins
Ingredients
- 2 lb.
brussels sprouts, trimmed and halved
- 6
slices bacon, cut into 1" pieces
- 2 tbsp.
extra-virgin olive oil
- 2 tbsp.
buffalo sauce, plus more for serving
- 1/2 tsp.
garlic powder
Pinch crushed red pepper flakes
Kosher salt
Freshly ground black pepper
- 6
large Nellie’s Free Range Eggs
Freshly chopped chives, for garnish
Directions
- Step 1Preheat oven to 425°. In a large bowl, toss together Brussels sprouts, bacon, oil, buffalo sauce, garlic powder, and red pepper flakes. Season with salt and pepper, then spread into an even layer on a large baking sheet.
- Step 2Bake until bacon is crispy and brussels sprouts are just tender, 15 minutes.
- Step 3 Using a wooden spoon, make 6 nests in the hash to reveal bottom of pan. Crack an egg into each hole and season with salt and pepper.
- Step 4 Bake until eggs are cooked to your liking, 8 to 10 minutes more for a just-runny egg. Garnish with chives and serve with buffalo sauce.
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