by Elizabeth Geboy
Possibly the simplest way to prepare brussels sprouts is also the greatest. Sliced, browned, served. And absolutely delicious. This protein packed, high vitamin dish is a beneficial breakfast or lunch, even if you’re in a hurry. The sprouts can also be sliced in advance to make your morning even easier. Brussels Sprouts’ peak season is mid-fall, and you can buy them on the stalk at the farmer’s market (or pre cut off, if you fancy an easier route). This is my go-to whenever I’m hungry, or when I need to make brunch for friends. It’s about two eggs per person, but it can be adjusted depending on how hungry you and your friends are.
1-1 1/2 cups brussels sprouts
1 sprig fresh thyme, or 1 tsp dried thyme
Salt and pepper
Optional: chopped fresh Serrano, or other dried chile, to taste
Remove the bottom of the brussels sprouts with a paring knife. Cut all the sprouts into thin slices, breaking apart the large leaf pieces. Alternatively, fit the single chopping blade to a food processor, and shave all the brussels sprouts.
Heat a large pan over medium with enough olive oil to coat the bottom. Add the brussels sprouts (turn down the heat to medium low if they pop and spray too much). Add thyme, salt and cracked pepper. Add the spicy chile here, if including it. Move the sprouts around in the pan every few minutes, until they are cooked down and browned. Push them over to one half side of the pan, turn down the heat to medium low. Crack the eggs into the open spaces, and cook as much as you like – ‘over easy’, half-cooked yolk, or flip to make the egg ‘over hard’.
Serve hot with a squeeze of lemon.