This week has been a bit of madness.
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.
Have a wonderful weekend!Print
- 1/2 lb Brussels Sprouts, shredded
- 1/2 medium red onion, diced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons water
- 1–2 eggs
- 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.