I’m getting tired of winter and winter vegetables. Is anyone else?
This is always the time of year that I start to lose my enthusiasm for vegetables and fruits that are only in season right now because they handle cold storage well. So, it’s time for a little extra creativity!
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This is my favorite “green” breakfast. (These eggs are my favorite veggie-less breakfast.) This skillet meal is so warm and delicious, with sweet, crispy brussels sprouts and salty, runny, fried eggs. Mmmmmmm…
You can cut up the sprouts in any way you want ( or buy them precut!). I usually quarter them. Toss them in a hot cast iron skillet with some olive oil and salt and sauté them to crispy, browned deliciousness. Once they’re tender, make a few little wells for the eggs to nestle in there among the sprouts. Crack open your eggs and set them to cooking!
From here, you have a couple ways to go—you could preheat your oven to 400° and pop your skillet in there. Alternatively, I prefer to put the lid on my skillet and steam the eggs a bit (just a few minutes at a time) and then take the lid off to let it finish cooking so that the yolk is still a little runny. If you try the lid and stovetop method but can’t get your eggs as done as you’d like, you can also put in in the oven on a low broil right at the end if you need to.
Season with salt and pepper and, voilá! you have a magnificent, healthy, delicious meal. (I’d say breakfast, but honestly, this is so good that I make it for dinner sometimes…) Scoop out a few eggs and be sure to get lots of sprouts and the absolute best part—that crispy bit of fried egg and caramelized brussels sprouts on the very bottom of the skillet. Ahhh!