My ideal brunch food toes the line of both breakfast and lunch. That’s certainly what the word “brunch” implies, right? A dish that’s not to sweet, like pancakes, and not too definitively lunch, like a sandwich.
Let’s be real. I’ll take anything delicious as long as it has an egg on top.
An egg at breakfast gets the day going in the right direction. What accompanies the egg is a minor character in it all. This particular dish features Brussels sprouts, but it’s only there to mop up and flavor the egg yolk.
When I studied abroad in Spain, my host mom thought it was absurd to eat an egg for breakfast. One day, she made me bacon and eggs for lunch. It was my first meal of the day, so I was over the moon with excitement to “trick” her into giving me eggs for “breakfast.” I’ve never again taken for granted eggs at breakfast.
A Brussels sprout breakfast hash is so perfectly strange. My dad’s response was, “Huh. Weird.” But it works. They’re cooked down and ever so tender, with a browned and garlic-y essence throughout. The fresh red tomato is a colorful compliment to all the green goodness. This would be great with bacon or crumbled sausage as well, but what wouldn’t be even better with bacon added to it? No matter how you make them, eggs will continue to be my favorite way to kick the day off right.