Lemon Parmesan Brussels Sprout & Egg Skillet




  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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