, supports those claims and offers delicious uses of eggs of all sizes. I recently received a review copy. She writes that her fascination with topping all sorts of dishes with an egg started when she encountered New Mexico-style stacked enchiladas topped with a fried egg. But, you’ll find more than just fried eggs as the crowning touch in this book. First, there are cooking instructions for the basics including soft-, medium-, and hard-boiled; sunny-side up and over easy or hard; scrambling; poaching; pickling; and meringue. Of course, there are great suggestions for adding a sunny-side up to things like Salsa Roja Chilaquiles, Kimchi Fried Rice, and the Egg-Topped Deep-Dish Pizza. And, then there are things like Blasted Cauliflower with chopped hard-boiled eggs, Roasted Eggplant Puree with Harissa and grated hard-boiled egg, and Creamy Green Goddess Wedge salad with shredded hard-boiled eggs. All of the recipes are fun and very approachable whether for breakfast, brunch, lunch, dinner, dessert, or cocktails. Speaking of fun, the meringue “eggs” are faux fried eggs made with a dollop of orange curd, and the Maple Meringue filled Doughnut Holes have been calling my name since I first flipped through the book. Also right away, I was drawn to the breakfast bowls each topped with an egg because they look a lot like what I usually prepare for weekend brunches. A few pages later, I came upon the Brussels Sprout Hash. I don’t know why I’d never thought to make a hash of Brussels sprouts before. I’ve made hash with just about every other vegetable which left me feeling silly for overlooking Brussels sprouts. They’re so pretty when they’re thinly sliced, I couldn’t wait to get chopping.This makes for a low-maintenance brunch dish since everything is cooked in one skillet. First, a sprig of rosemary was fried in olive oil. Our rosemary plants have been taking over our yard thanks to the recent rain, so I love getting to snip off sprigs every chance I get. The rosemary fries for just a minute and is then set aside to cool. Minced onion and garlic were added to the pan next and cooked until softened. The fried rosemary leaves were pulled from the stem, chopped, and added to the skillet. Next, shredded Brussels sprouts were added to the cooked onion and garlic and sauteed until tender and starting to take on some color on the edges. Then, it was time for the eggs. Little wells were scooped into the Brussels sprouts, and an egg was cracked into each. The skillet was covered, and the eggs were left to cook for a few minutes.
Brussels Sprout Hash
Recipe reprinted with publisher's permission from Put an Egg on It
. If brussels sprouts had been served this way when I was a kid, instead of being little balls of gray, bitter mush, I might not have missed out on twenty-something years of one of my favorite fall vegetables. How sad!
Makes 4 servings
2 tablespoons grapeseed or olive oil
1 (5-inch) sprig fresh rosemary
1⁄4 cup chopped onion
2 cloves garlic, minced
4 cups shredded brussels sprouts
4 eggs
Salt and freshly ground pepper
Heat the oil in a medium, lidded cast-iron skillet over medium heat. When it’s shimmering, add the rosemary. Cook for about 1 minute, then remove the sprig, setting it aside on a plate to cool. Add the onion and garlic and reduce the heat to medium-low. Cook until the onion softens, about 5 minutes. Add the sprouts and increase the heat to medium-high. Chop up a bit of the fried rosemary leaves (discarding the woody stem) and add them to the pan. Stirring frequently, cook until the sprouts are golden on the edges, about 5 minutes.
Use a large spoon to create 4 wells in the sprouts and carefully pour an egg into each. Reduce the heat to medium-low, cover, and cook for 2 to 3 minutes, until the eggs are set.
To serve, using a large spoon, carefully scoop from under each egg, gathering a bit of the sprout hash as you go. Season with salt and pepper to taste.
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