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Brussels Sprout Fried Eggs with Lemon and Parmesan

Thinly sliced Brussels sprouts get crispy in olive oil with charred lemon, rosemary and sage, then eggs are cooked right on top until the yolks are just runny. Finished with grated parmesan, it's a quick, filling fall lunch or dinner.

⏱ 30 min2Americanbrussels sproutseggsfried eggslemonparmesan

Ingredients

  • 8 ouncesBrussels sprouts · thinly sliced (about 2 cups)
  • 1lemon · halved
  • 3 sprigsrosemary
  • 5sage leaves
  • 3 tablespoonsextra-virgin olive oil
  • 1/4 teaspoonred pepper flakes
  • 1/2 teaspoonDiamond Crystal kosher salt
  • —freshly cracked black pepper
  • 4large eggs
  • 1 ounceparmesan · for topping

Steps

  1. 1

    Thinly slice the Brussels sprouts (about 2 cups). Halve the lemon; cut one half into wedges and set aside. Peel the other half and finely chop the pulp, removing any seeds.

  2. 2

    Finely chop the leaves from the rosemary sprigs along with the sage leaves.

  3. 3

    Set a large sauté pan with a tight-fitting lid over medium heat and add the olive oil.

  4. 4

    Add the chopped lemon, herbs, red pepper flakes and salt. Cook, stirring occasionally, for 2-3 minutes, until the lemon lightly chars and the herbs crisp up.

  5. 5

    Add the Brussels sprouts and cook, stirring occasionally, for 10-12 minutes, until they shrink to about half their size and start to brown.

  6. 6

    Make four small wells in the Brussels sprouts and crack an egg into each one. Season the eggs lightly with salt and pepper.

  7. 7

    Cover and cook for 4-5 minutes, until the whites are set but the yolks are still runny.

  8. 8

    Scoop two eggs onto each plate along with the sprouts underneath. Grate parmesan over the top and serve with the reserved lemon wedges.

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