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$2 .80 t o t a l$1.40 / s e r v i n gBrussels SproutHash and Eggsf o r t w oThis is a great light lunch or side dish. TheBrussels sprouts get salty and tangy from theolive and lemon, then crispy and caramelized onthe bottom. Mix in the little bit of fat from theegg yolk, and wow is this delicious.4 cups Brussels sprouts, finely choppedsalt and pepper1 tbsp butter3 cloves garlic, finely chopped6 olives, finely choppedlemon juice2 eggsChop off the ends of the sprouts. Slice them inhalf, then finely shred each half. Place the shredsin a bowl and sprinkle with salt and pepper.Melt the butter in a non-stick pan on mediumhighheat. Swirl it around to coat the pan. Addthe Brussels sprout shreds and garlic, then leaveit to cook for about 1 minute. Mix it up andtoss it around. Add the olives and mix again.Crack the eggs into separate areas of the pan.Sprinkle them with salt and pepper. Pour in 2tablespoons of water and cover with a lid. Letthe eggs steam, undisturbed, for 2 minutes.b i t e s64Once the whites of the eggs are cooked through,turn off the heat and sprinkle everything withlemon juice.b i t e s65