Weird but memorable things to bring to a dinner party: eggs from plants. This Brussels sprouts hash with #JUSTEgg comes together in a pinch when you need a last-minute side dish. Ingredients – 1 tablespoon olive oil – 1 12-oz bottle JUST Egg – 1 medium-size shallot, thinly sliced – 8 oz Brussels sprouts, shaved thin (2 heaping cups shredded) – Garnish: fried sage leaves, fresh pomegranate seeds or toasted pine nuts Instructions 1. Slice the shallot and shave the Brussels sprouts. The easiest way to do this is with the slicing attachment on a food processor. 2. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the shallots, Brussels sprouts and a pinch of salt and pepper. Cook, stirring frequently for about five minutes, until the Brussels sprouts are softened and charred in a few spots. Reduce the heat to low. 3. Shake the bottle well and pour in the JUST Egg. Stir gently and occasionally, letting the hash set into big, tasty clumps but making sure you’re flipping it so the JUST Egg cooks all the way through. Once the liquid has cooked, transfer to a plate or serving dish. 4. Fried sage leaves are spectacular atop this hash, but fresh pomegranate seeds or toasted pine nuts are also delicious. #ReallyGoodEggs