4 slices bacon diced
1 onion chopped
2 cloves garlic minced
3 cups cored and shredded Brussels sprouts
1 teaspoon lemon pepper seasoning
1 tablespoon olive oil
4 eggs
Sea salt and fresh ground pepper to taste
Instructions
In a heavy nonstick skillet, cook the bacon until crisp. Remove with a slotted spoon and drain paper towels.
Add the onion to the pan and cook until softened. Add the garlic and cook for about 30 seconds. Stir in the Brussels sprouts and lemon pepper seasoning, and stir and cook until softened and lightly browned. Remove from pan.
Add the olive oil and crack the eggs in the pan. Fry to your liking.
Serve the eggs over top the hash.
