Servings: 2

2 tsp olive oil 2 tsp olive oil
6 cups shaved brussels sprouts (approx. 1 lb.) 6 cups shaved brussels sprouts (approx. 1 lb.)
4 cloves garlic, finely chopped 4 cloves garlic, finely chopped
sea salt (or Himalayan salt) and ground black pepper (to taste; optional) sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1/4 cup grated Parmesan cheese (optional) ¼ cup grated Parmesan cheese (optional)
Nonstick cooking spray Nonstick cooking spray
4 large eggs 4 large eggs
2 Tbsp. fresh lemon juice 2 Tbsp. fresh lemon juice

1. Heat oil in large nonstick skillet over medium heat.
2. Add brussels sprouts and garlic. Season with salt and pepper, if desired; cook, stirring frequently, for 4 to 6 minutes, or until brussels sprouts are wilted.
3. Add cheese, if desired; mix well.
4. Make four wells in brussels sprouts. Lightly coat each with spray. Crack one egg into each well; cook, covered, for 2 to 3 minutes, or until egg whites set.
5. Drizzle with lemon juice; serve immediately.