Brussels Sprout, Bacon & Mushroom Hash

Step 1Slice the bacon rashers into small stripes and place in a pan greased with 1 tablespoon of ghee. Cook until brown and crispy and mix to avoid burning. When done, set aside.

Step 2Meanwhile, clean and thinly slice the mushrooms. Prepare the sprouts by removing the hard stems and finely slice them.

Step 3Place the mushrooms in another heavy-bottom pan greased with your preferred cooking fat. Cook them over medium heat for 5-10 minutes until they start to caramelise. Stir 3-4 times to avoid burning.

Step 4When the mushrooms are browned, add the sliced Brussels sprouts. Cook for 10-15 minutes stirring frequently to prevent burning.

Step 5When the sprouts are fork-tender, add the bacon.

Step 6Create small dips in the mixture and crack the eggs in. Cook until the egg white becomes solid and remove from heat. If you prefer the egg yolks to be done, cover with a lid while cooking or finish cooking in the oven.

Step 7This meal is best eaten warm. You can prepare the meal without eggs in advance and store for up to 4 days. Reheat and add eggs just before serving.