In the realm of cooking and recipe creation I am 1 part creature of comfort and 1 part explorer of all things. You may notice on this site that I like to reuse ideas in different iterations for recipes (ie: creature of comfort). If I try a new dish or find new flavor combinations I love, I branch out into something new (1 part explorer). I find this balance to be rather satisfying because on days I don't feel like cooking or need something quick, I summon my backlog of recipes/meals I've cooked and whip up something similar.
This particular dish is an iteration on a recipe I could barely bring myself to call a recipe (this asparagus and egg dish, to be exact). This dish is as simple as pan frying asparagus and cracking eggs on top. Given that it's winter and there is no asparagus to be had, I reached for one of my other favorite hearty green vegetables: Brussels Sprouts.
What I love most about this dish is that it looks hearty (it is) and looks like something that belongs on your weekend menu for brunch (but rest assured, it comes together quick enough that even a weekday breakfast is worthy). I will say, however, this dish is aching to be eaten with over-easy eggs (trust me, I can attest that it's just not the same when you have to thoroughly cook those egg yolks- thanks pregnancy!)Print
Brussels Sprouts and Eggs
While this is the standard recipe, I've also been known to cook shallots or garlic with the brussels sprouts and sprinkle the dish with a bit of goat cheese before serving!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 1 to 2 servings 1x
- ½ tablespoon butter or olive oil
- 2 cups quartered Brussels sprouts
- 2 large eggs
- 2 to 3 tablespoons bread crumbs
- Salt and Pepper, to taste
- Heat an 8" skillet over medium-low heat. Melt the butter then add the quartered Brussels sprouts. Stirring occasionally, cook the Brussels sprouts until just tender and browning, 6 to 8 minutes. Create space for the eggs.
- Crack the eggs into the skillet, cover, reduce heat to low and let cook until the egg whites are set and yolks have reached your desired consistency (roughly 10 to 12 minutes for over easy and upwards of 15 minutes for cooked yolks).
- Sprinkle with bread crumbs and serve
This is such a brilliant way to turn brussels sprouts into a meal that is a little more than my standard just eat roasted brussels sprouts straight from the pan. They are one of my favorite vegetables and so incredibly healthy. This is the perfect weeknight dinner!
Dixya @ Food, Pleasure, and Health says
i absolutely love eggs and this is a great idea.
jenna @ just j.faye says
Delicious! I love brussels sprouts and I love eggs, soo... perfect 🙂
Wow this looks amazing! I am such a sucker for brussels sprouts. Would love to know an alternative for this recipe for the eggs!
Rae | love from berlin
Laura @ Laura's Culinary Adventures says
What a perfect breakfast! I would prefer this with runny yolks too!
Mary Ann says
Gotta add small cubes of sweet potato....I'm just saying!
dishing up the dirt says
We're still working our way through brussels sprouts from our autumn harvest. I love throwing them into egg skillets like this. The bread crumbs are a great addition!!
Rebecca @ DisplacedHousewife says
I'm relatively new to the Brussel sprout world (I used to avoid them)...and I know love them. This looks like a yummy way to have them for breakfast...or have this breakfast for dinner!
Oh, this sounds so delicious! You have to love a simple dish of tasty veg made into a full meal. I totally agree re: runny egg yolks too!
Allison M says
I just made this for breakfast this morning and it was delish! I added a minced clove of garlic to the brussels, used a leftover Kings Hawaiian roll to make the breadcrumbs and sprinkled on some herbed goat cheese. The hubs said he never would have thought of using this veg for breakfast but we both enjoyed it. Thanks for the great recipe!
Pragati // Simple Medicine says
I firmly believe that putting an egg on anything makes it 10x better. I wonder if cooking the Brussels in a little bit of maple syrup would give this a more breakfasty spin? Can't wait to try it!
I made this recipe for dinner tonight and it was so delicious! I know it's simple, but I never would've thought to put brussels, eggs and breadcrumbs together. What a winner! I couldn't help myself - I had to add a sprinkle of nutritional yeast as well. Thanks so much for sharing!
Jennifer @ Delicious Everyday says
This recipe looks awesome. I wonder what other veggies I could switch this up to...
I would mix in some small chunks of root vegetables For color texture and variety. Perhaps a parsnip, carrot or a little sweet potato. It would pair well with an interesting breakfast sausage Or a piece of smoked white fish.
Trang's corner says
It looks amazzzingggggg! So delicious! Need to try this recipe.
Becca @ Amuse Your Bouche says
This looks amazing! I love the addition of a couple of spoonfuls of breadcrumbs - I always feel I need a little bit of carbs but I'm sure a little goes a long way in this one 🙂
haven't tried brussels spreads but this makes me want to!
Perfect flavor combination!