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5 from 1 vote
eggs and asparagus
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Sunny Side Up Eggs and Asparagus on Brussels Sprouts Hash {Gluten-Free, Dairy-Free}
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These sunny side up eggs and asparagus on brussels sprouts hash make for a low carb, protein and veggie filled way to start the day. Serve drizzled with a mayo pesto sauce. Both gluten-free and dairy-free.

Course: Breakfast
Cuisine: American, gluten free, Healthy
Servings: 1
Calories: 324 kcal
Author: Vicky Berman
Ingredients
  • 5 brussels sprouts shredded about 3/4 cup
  • 5 asparagus spears ends cut off, made into ribbons with a vegetable peeler
  • 1 teaspoon extra virgin olive oil
  • 2 eggs
  • 1 tablespoon vegan basil pesto
  • 1/2 tablespoon mayonnaise
  • 1 teaspoon lemon juice
Instructions
  1. Heat pan over medium heat and add brussels sprouts and asparagus ribbons.
  2. Cook for a few minutes.
  3. Make two small indentations in the mix and crack the eggs into those openings.
  4. Add salt/pepper to taste.
  5. Cook until whites are set, and yolks are cooked to your liking, using a knife or fork to move the whites around a bit to help them cook faster.
  6. In a small bowl whisk together vegan basil pesto, mayonnaise and lemon juice.
  7. Serve drizzled with sauce.
Nutrition Facts
Sunny Side Up Eggs and Asparagus on Brussels Sprouts Hash {Gluten-Free, Dairy-Free}
Amount Per Serving
Calories 324 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Cholesterol 331mg110%
Sodium 335mg15%
Potassium 652mg19%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 4g4%
Protein 16g32%
Vitamin A 2100IU42%
Vitamin C 87.2mg106%
Calcium 133mg13%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.