Eggs over Brussel Sprouts
warm up a pan over medium, thinly slice the brussel sprouts, and discard the stems. add a small pat of butter and/or a splash of olive oil to the pan. add the brussel sprouts (about 5-6 large ones is a perfect lunch portion for me) and saute gently until slightly golden brown. add a splash of white wine and/or white wine vinegar and steam for 1-2 minutes longer. remove from the pan and set aside. add a bit more butter/non-stick spray, crack 1-2 eggs (per person) in the pan. fry until white is almost set, than flip and cook until white is set, yolk is still runny (about 1 minute longer). toast is the perfect side; whole grain sourdough is my choice.
perfect healthy meal of champions.