In a large pan, cook bacon over medium/low heat. Once cooked, remove and pat dry with paper towel. Roughly chop into bite sized pieces.

While the bacon is cooking, Thinly shave the brussel sprouts. Use a mandolin or food processor for consistency and quick results. If doing by hand it will take longer. Toss with olive oil and season with salt and pepper.

Air fryer: Preheat while prepping sprouts. Add the brussel sprouts to the basket and cook for 12 minutes at 160 degrees. Remember thinner smaller sprouts will crisp up quicker. Once they have finished cooking, sprinkle over half the parmesan and more salt and pepper. Cook for another 5 minutes. Remove from the basket and combine in a bowl with chopped bacon.

Pan fried: Once the bacon has finished cooking, add the brussel sprouts to the pan and season with salt and pepper. Cook for 10 minutes stirring occasionally until they begin to crisp. Sprinkle over half the parmesan and stir until well combined. Add the chopped bacon back into the pan to combine.

Begin to cook bread and eggs during the final minutes of cooking for the brussel sprouts.

To assemble: spread mustard across toasted bread, top with hash and sprinkle with more parmesan. Finish with cooked egg.