Thursday, February 24, 2011

eggs over brussel sprouts

is one of my favorite meals, especially with good crusty bread.  I love brussel sprouts, especially when they are gently sauted. they remain bright green and slightly crisp, and the sauce created by the yolk is delicious over the slightly bitter brussel sprouts. here I am doing a fried egg, but poached eggs are also really good. 

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.

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