Brussels Sprouts & Potato Hash with Baked Eggs

Name: Brussels Sprouts & Potato Hash with Baked Eggs
Yield: Serves 4
Ingredients: 8 large eggs; ½ cup (125 ml) olive oil, plus more as needed; Kosher salt and freshly ground pepper; 2 shallots, halved and sliced; 2 cloves garlic, chopped; 1¼ lb (625 g) brussels sprouts; 2 russet potatoes, unpeeled, cut into ¼-inch (6-mm) pieces; 3 tablespoons fresh thyme leaves, roughly chopped; Hot sauce, for serving (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Breakfast for dinner always gets high praise from diners, and you can feel good about this dish because it’s loaded with vegetables and high-protein eggs. Keep in mind that the eggs will continue to cook from the residual heat after you remove the pan from the oven.

Ingredients

1¼ lb (625 g) brussels sprouts
2 russet potatoes, unpeeled, cut into ¼-inch (6-mm) pieces

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 425°F (220°C). Line a sheet pan with aluminum foil.
Trim the ends off the brussels sprouts, halve them lengthwise, and then coarsely chop into small dice. They will fall apart and this is okay. Transfer the brussels sprouts to a lar