Brunch Vegetables

Brussel sprout, pancetta, mushroom and herb hash topped with a fried egg

Brussel Sprouts…. always a talking point…. a bit like marmite and always associated with Christmas. Brussels sprouts , their full name, first appeared in northern Europe during the 5th century. Later in the 13th century they were cultivated near Brussels,Belgium, from which they derived their name. In the UK we tend to call them Sprouts. 

Many people have the memory of crossed-bottomed soggy, bitter baby cabbages!

People boil them, roast them, fry them, eat them raw in a salad, steam them, stir fry them and try to disguise them with bacon, chestnuts or in a soup. To keep most of their healthy properties, stir-frying and steaming are the best way to cook them. 

Over-cooking sprouts gives them that unattractive grey hue and the strong flavour and odour that so many people find objectionable. 

They are a very versatile vegetable and a good source of Vitamin C and Vitamin K as well as being one of you 5-a-day. 

I use coconut oil in this recipe which adds a nice nuttiness, but also compliments the strong flavour of the sprout. 

Brussel sprout, pancetta, mushroom and herb hash topped with a fried egg

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 2


  • 130 g diced pancetta
  • 250 g sprouts peeled and sliced each one thinly into 3-4
  • 1 red or orange pepper diced
  • 1 onion diced
  • 1 clove garlic crushed
  • 100 g chestnut mushrooms sliced thinly
  • 1 tbsp coconut oil
  • Handful fresh parsley chopped coarsely
  • Seasoning
  • 2 eggs
  • Chilli flakes optional


  • Add the pancetta to a large frying pan over a medium heat and cook for 10-12 minutes until beginning to cook through.
  • Add the onion to the pan and cook stirring occasionally until soft and beginning to brown, about 10 minutes, turning the heat down halfway through.
  • Remove the pancetta and onion from the pan.
  • Add the coconut oil to the pan and when melted add the sliced sprouts. Cook on low for 5 minutes.
  • Add the pepper and garlic and cook on medium for another 2-3 minutes, stirring well.
  • Add the mushrooms and cook for 4 minutes then add the onion and pancetta mixture and heat through.
  • Sprinkle over the parsley and season. Stir gently.
  • Fry the eggs in a little butter in another frying pan.


To serve
Divide the mixture between 2 plates. Top with a fried egg and if using, sprinkle with chilli flakes. 
For a vegetarian option replace the pancetta with diced paneer or marinated tofu.  

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