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I first want to thank everyone for their amazing support of the new company. I don't think Melissa and I expected everyone to be so welcoming and excited. The whole thing is awesome, but it also left us scrambling to catch-up most of this week. It's a good feeling. I love the feeling of being busy: it helps me enjoy the times when I not.
So in the midst of everything, I wanted to take a moment and share this skillet with you. I have an undying love for Brussels Sprouts so if you don't, this skillet might not be for you. It's simple but makes for one heck of a delicious breakfast.
I tossed one egg in and ate the whole thing by myself but this would be great for two people if you added an extra egg and a couple slices of toasted. Feel free to toss a few herbs in as well- I like my veggies with just a little salt and pepper.
In an 8" cast iron skillet, heat olive oil over medium heat. Add in onions and saute for 3-4 minutes. Stir in shredded Brussels Sprouts, salt, and pepper. Let cook for two minutes, add in tablespoons of water, cover, and cook until Brussels Sprouts are tender.
Remove lid, make well in center, and crack eggs. Cover and let cook until egg whites have set and egg yolk is desired consistency.
So happy to hear about a busy, even a little mad, first week! : ) Hope you guys will tell us what it's like, behind the scenes, as time goes on. Wishing you both the best!
Yummy! Will this turn out the same if I used just a normal fry pan to cook it in? I've never cooked with a skillet before so I don't know how the results turn out exactly...
[...] Brussel Sprouts and Egg Skillet from Naturally Ella–my go-to breakfast. Shakshuka from Smitten Kitchen–Make a double batch. It freezes beautifully. Pizza with Sunny-Side-Up Egg and Herb Garden Pesto from Whole Living Mexican Baked Eggs with Avocado from Closet Cooking Spaghetti Squash Carbonara from ATX Gluten Free Spaghettini with Arugula, Pancetta, Herbs, and Eggs from Food & Wine–Don’t you just wanna roll in it? Breakfast Salad from The Kitchn Eggs Florentine in Hash Brown Nests from The Kitchn–Eggs Florentine is so under-rated. Linguine with Asparagus and Egg from Martha Stewart [...]
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Sprouts and egg sound like a perfect fall breakfast combination! OM NOM.
This looks perfect and simple, great for a weekend breakfast!
So happy to hear about a busy, even a little mad, first week! : ) Hope you guys will tell us what it's like, behind the scenes, as time goes on. Wishing you both the best!
What a delightful dinner or breakfast!
Yummy! Will this turn out the same if I used just a normal fry pan to cook it in? I've never cooked with a skillet before so I don't know how the results turn out exactly...
[...] Brussel Sprouts and Egg Skillet from Naturally Ella–my go-to breakfast. Shakshuka from Smitten Kitchen–Make a double batch. It freezes beautifully. Pizza with Sunny-Side-Up Egg and Herb Garden Pesto from Whole Living Mexican Baked Eggs with Avocado from Closet Cooking Spaghetti Squash Carbonara from ATX Gluten Free Spaghettini with Arugula, Pancetta, Herbs, and Eggs from Food & Wine–Don’t you just wanna roll in it? Breakfast Salad from The Kitchn Eggs Florentine in Hash Brown Nests from The Kitchn–Eggs Florentine is so under-rated. Linguine with Asparagus and Egg from Martha Stewart [...]
[...] original recipe came from Naturally Ella but I adapted it by halving the sprouts instead of shredding them. I [...]
[...] Brussels Sprouts and Egg SkilletRecipe: Naturally Ella [...]
I made this for dinner tonight and it was absolutely fantastic!