June 29th, 2016
So I may be a tad obsessed with kitchen gadgets. Pans and mixers, and fancy tools. It’s a bit ridiculous actually. But it also makes sense, don’t you think? I love working on and creating new recipes so having the tools to make it happen is pretty much required.
That’s my logic anyway.
I also may have a slight obsession with skillets. If we’re going out for breakfast or brunch, you can almost guarantee I’ll be ordering a skillet.
Which may be why I decided I had to have a cast iron pan.
I mean, how am I supposed to create homemade breakfast skillets and make copycat Pizookies if I don’t have a cast iron pan? I can’t.
So I had to get one. Obviously.
And let me tell you, it may in fact be my new favorite thing. I’m already figuring out ways to use it for just about everything.
But don’t worry, if you don’t have one, you can still make this recipe. Speaking of – I should probably get to that, huh?
Brussels sprouts are one of those infamous foods that get a bad rap. And I totally get it. I didn’t think I liked them until last year – when I finally tried them. And cooked them properly. Now, I love brussels sprouts. Especially with roasted pecans, and drizzle of balsamic vinegar and maple syrup.. so good.
But unfortunately, or fortunately depending on how you look at it, part of my treatment plan has had my diet pretty simplified over a few weeks as we get my body healthy again. And because of that, I had the inclination to try brussels sprouts with eggs.
Spoiler alert – it’s amazing. You could even throw in some bacon, or sweet potatoes, if you wanted to get a little crazy but even on it’s own, this recipe is quite delicious!
- ½ tbsp butter or olive oil, if you aren't using a cast iron pan (optional)
- 1 c. diced or quartered brussels
- 2 eggs + additional egg whites as desired
- 1 garlic clove, minced
- Diced onion
- Sea salt & pepper
- Seasonings as desired (I use Primal Palate, Breakfast Blend)
- Heat pan on medium-high heat, with butter/olive oil if desired.
- Add garlic and onion to pan and saute.
- Add brussels sprouts and continue to cook until slightly soft, about 3-5 mins.
- Crack 2 eggs onto brussels, and add any additional egg whites as desired (I usually add an additional ¼c.).
- Season and cover pan with a lid, reducing heat to low-medium.
- Cook for an addition 8-12 minutes until eggs are cooked as desired (less time will result in over easy, more will result in cooked yolks - I highly recommend a runny yolk!).