Lemon Parmesan Brussels Sprout & Egg Skillet

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 1x


  • 16 oz Brussels sprouts, quartered
  • 4 eggs
  • 23 T olive oil or Ghee
  • 1 shallot, finely chopped
  • 4 cloves garlic, roughly chopped
  • Zest and juice of 1/2 lemon
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • dash of red pepper flakes
  • A few T shaved Parmesan cheese, for topping


  1. In a medium sized mixing bowl, toss Brussels with oil, shallot, garlic, sat, pepper, lemon zest and juice.
  2. Heat additional oil or ghee in a large cast iron skillet. Once oil is hot, add Brussels sprouts to skillet and let cook for 3-4 minutes before stirring.
  3. Now toss Brussels around in skillet and let cook an additional few minutes, until crispy and cooked.
  4. Create 4 holes in the Brussels and crack an egg in each hole. Cook for 4-6 minutes, or until egg whites are set. (Helps to cover the skillet)
  5. Remove from heat, season with salt and freshly cracked pepper and serve with Parmesan and lemon wedges.

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