Sometimes veggies are overlooked during breakfast time and get passed up by the usual toast as an accompaniment to eggs. But they shouldn't be because they definitely can punch in a flavor to a potentially bland dish.
These brussel sprouts are very finely sliced in my food processor and have been kept in a ziploc bag in the crisper this past week. Breakfast was a snap as I grabbed a handful and threw it in a hot and oily pan before cracking in a couple of eggs. When brussel sprouts are sauteed just right, there really is nothing more satisfying with a surprisingly deep umami flavor.
The trick that I have learned with brussel sprouts is slicing them thin enough without burning and bathing them in just enough olive oil and butter that they can soak it in. Also, resist the urge to salt them until they are cooked and plated. They are sweet without salt and too much salt can make them bitter.
Eggs in a bed of brussels
5-6 thinly sliced brussel sprouts
eggs
butter
olive oil
On medium heat add in a few swirls of olive oil and a generous knob of butter. Once melted, sprinkle in a large handful of thinly sliced brussel sprouts. Let saute for 1-2 minutes. Make two wells in the sprouts and crack in two eggs. Cook for 2-3 minutes then flip. Try to keep the yolks soft and creamy.
Plate the eggs on the bed of brussel sprouts and then season with salt and a generous pinch of pepper.
eet smakelijk!