Brussels Sprout Hash topped with Sunny-side up Eggs

Brussels sprouts for breakfast?

Yes and they are amazing!

My favorite way to serve this little green autumn veggie, 

is to saute them with a touch of butter and toss with crispy bacon or pancetta.

It's fabulous as a warm side dish or room temperature as a salad,

but topped with a cheery fried egg...

it's a hash.

Simple ingredients...

cooked into a vibrant, savory mixture...

that turns into a breakfast that'll make you smile.

Just wait until you bite into the egg and the yoke comes to life, 

the creamy, nutty, salty combination is amazing.

(my daughter, however prefers poached egg 

and my son, a "well done" egg as their toppers and they are just as good)

Brussels Sprout Hash
makes 2 large servings

10 ounces brussels sprouts, halved (about  12- 15 sprouts)
6 ounces pancetta (I buy mine already cut into tiny cubes) or bacon crumbled
2 tablespoons butter

In a large saute pan, cook pancetta until crisp.  Drain on a plate lined with paper towels and set aside. In the same pan (it is up to you if you leave the oil from the pancetta in it or not!) add butter and once it melts over medium heat, add brussels sprouts and saute until slightly golden and soft, about 8 to 10 minutes.  Add cooked pancetta to pan and gently mix until combined.  Transfer to plates and top with eggs of your preference.