Add the water to a hot skillet along with the chopped bacon.
Cook until the water evaporates and the bacon becomes crispy.
While the bacon is cooking, shred the Brussels sprouts and radishes.
Once the bacon is crispy, remove it from the pan and set it aside, keep the bacon grease.
For the vegetarian version skip the bacon part and start with ghee or avocado oil.
Add the shredded vegetables to the skillet with the grease and cook the vegetables on high heat.
High heat is very important to keep the vegetables tender crisp and not soggy.
The Brussels sprouts will cook down and start to turn brown. (Watch the short video for full instructions)
Once you’re at this point, add the bacon back in the pan, keeping about a tablespoon for garnish.
Mix, then make 4 “nests” in the pan for the eggs and lower the heat.
Crack and egg in each of the nests, cover the skillet on low heat for 3-5 minutes or until the eggs are cooked to your liking.
Garnish with the rest of the bacon, scallions and pepper.