Sweet & Tangy Sautéed Brussels Sprouts with Fried Eggs
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There are a few quirky things about myself that I hesitate telling new friends. Like how when I used to eat M&M’s I would separate them into color and make a “bar graph” of them to see the color distribution. Then I would eat them down until I had equal amounts of all colors. Then I would eat them color by color, saving red for last.
Or that I’m a font snob, and I cringe when I see Papyrus still used.
Or that I play tetris with my laundry piles so that there’s no empty spaces on my coffee table.
See why I don’t share these kinds of things? I’m kind of a weirdo sometimes.
But out of all of the weird tendencies I currently have, I can attribute most of them to my husband. Like craving vegetables and salad at breakfast. I know… I should really seek help.
A while ago I posted a recipe for shredded brussels sprouts, buckwheat crepes, and fried eggs, and discovered that brussels sprouts and eggs are a magical combination.
One morning my husband made himself halved, sauteed brussels sprouts for breakfast, and I thought he was kind of a freak. Until the next morning when I suddenly craved it. (Married couples really do turn into each other, I think.) I went to my fridge and glanced at the seven different kinds of mustard in the door. (Still a freak.) I pulled out the Apricot-Ginger Mustard from the sample pack I received and squirted some on the sprouts in the pan.
Probably the best decision I made all morning.
And thus a second entry in the Saucy Mama “Fabulous with Five” contest was born.
PrintSweet & Tangy Sautéed Brussels Sprouts with Fried Eggs
Ingredients:
3 T butter or olive oil
1 pound brussels sprouts
1 T Saucy Mama Apricot-Ginger Mustard or honey mustard
3 T sliced almonds
2 eggs
salt and pepper, to taste
Directions:
Prep the brussels sprouts by cutting off the tough stem ends, removing outer leaves that fall, then slicing them in half.
In a large nonstick skillet over medium-high heat, melt 2 T of the butter (or add oil, if using). Place brussels sprouts halves cut-side down in the pan and let them cook for 4-5 minutes, without stirring, until the bottoms are medium brown and caramelized. Give them a stir, then add the remaining 1 T butter, mustard, and almonds. Stir to coat the sprouts in the mustard and cook for another 3-4 minutes until they're tender. Add salt and pepper to taste.
Meanwhile, fry eggs in a separate skillet over medium heat to your liking. Serve eggs and sprouts together.
Serves 2.
from Perry's Plate
Karly — May 14, 2011 @ 2:56 pm
I would like to see you do the M&M bar graph thing some day. I think that would make me happy.
As for the Brussels sprouts? I'm sure your recipe is divine, but no thank you. ;)
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Tiffany — May 14, 2011 @ 4:17 pm
I kind of did the same with M&M's, had to be sorted and ate in order, but it was brown that was last! I love throwing fresh veggies in my eggs, this sounds great, thank you for sharing!
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Healthy Mamma — May 14, 2011 @ 4:32 pm
This made me giggle this morning. ;) If your a friek, I'm a friek too, well OCD I think better describes it. ;) color coding and organizing EVERYTHING is totally normal right?… The M&M thing is pretty funny.
Oh, and Apricot Ginger Mustard?!!!
Why have I not come across that gem? YUM Me! I looove veggies for breakfast. I keep little containers of chopped veggies to throw into my eggs. Brussles is a new one, I'll def try this.
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Joanne — May 14, 2011 @ 5:31 pm
Haha I actually crave brussels sprouts daily. I luuurrvveee them. I've never actually had them for breakfast. But I'm sure it'd be wonderful. Especially sweet and tangy brussels.
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Christina — May 14, 2011 @ 6:07 pm
Um, bar graphs? Yeahhhhhhh let's rethink our friendship….just kidding :) I swear I can taste the difference between the colors of M&Ms–try me!
Sauteed veggies and a fried egg is a perfect breakfast, no explanation necessary :)
Much love,
Christina
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MegSmith @ Cooking.In.College — May 15, 2011 @ 5:15 am
Delicious! I love Brussels….paired with a fried egg, now that sounds too good!
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Tegan — May 15, 2011 @ 2:39 pm
Frankly that sounds delicious!
And yes, I do the MM thing (only I keep them in piles), and I understand the aversion to papyrus. My sister made a decision not to attend a college that had papyrus on their front page!
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Peggy — May 15, 2011 @ 2:45 pm
You're definitely not a freak! I love the quirkiness of people…
And speaking of these brussels sprouts – I think I need to invest in some pronto!
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Jolene - EverydayFoodie — May 15, 2011 @ 9:59 pm
Mmmm, I love fried eggs on anything!!!
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Angie — May 16, 2011 @ 1:16 am
I smiled when I found something else to do with brussel sprouts! I swear I love learning to cook. There is never one right way to do things. Thank you for sharing this rec! I am subscribing to your blog right now.
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Dawn — May 16, 2011 @ 1:46 pm
These look so good! My husband and I love Brussels Sprouts so I am always looking for new ways to make them. Thanks for sharing!
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Lauren's Latest — May 17, 2011 @ 7:47 pm
Brussel Sprouts are so delicious and so under used! Another great recipe, my dear!
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Cara — May 19, 2011 @ 1:34 am
I don't doubt the deliciousness of this dish for one moment – I love brussels sprouts (yep, another freak here!) and I do believe that just about everything is better with an egg.
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pinksuedeshoe — May 19, 2011 @ 8:35 pm
I just found your blog from pinterest and the roasted veggie lasagna and it didn't take me more than 2 seconds to subscribe. OH. MY. WORD! I've never had my mouth water so much while reading. Seriously. Also, pretty sure I'm going to love you. I make bar graphs and play tetris too. And I crave veggies for breakfast regularly. See, internet best friends. :)
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