Brussels for Breakfast

I hope no one was holding their breath in anticipation for this delicious breakfast recipe, because that would result in fewer people reading my blog due to…well, let’s just say a severe lack of oxygen.

Believe me, I’ve been thinking about it everyday, but something always seems to get in my way. So finally, this morning, I bring you one of my favorite breakfasts – Brussels Sprouts with Quinoa and Fried Eggs topped with Hot Sauce!

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First, a word about Brussels Sprouts

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These darling little vegetables had suffered a lot of abuse over the years. Not only do they get overcooked, discolored and soggy, drastically loosing their full potential, but people tend to hate them with a passion for that very reason. I am convinced that if the poor Brussels only had the chance to be cooked correctly, they would immediately have a following. Case in point, my brothers. They LIKE Brussels.

Besides, did you know that Brussels Sprouts have three times more vitamin C than an orange? Four-to-six sprouts contain the adult daily requirements for vitamin C! Watch out cold and flu season! They are also high in protein, accounting for more than a quarter of their calories, and an excellent source of vitamin D and folic acid. Brussels are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

If that doesn’t make you want to try this dish, I don’t know what will!

Here goes –

Recipe serves one.

  • butter
  • 4 small Brussels sprouts
  • 1/2 c. quinoa, cooked
  • 2 eggs, fried or soft boiled
  • salt and pepper
  • hot sauce

Hold the Brussels sprout by the stem and slice into thin strips.

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Melt butter in a skillet. Add Brussels and saute until the sprouts turn bright, vibrant green.

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Add the quinoa and cook just until heated through. Salt and pepper to taste. Top with fried eggs and hot sauce and enjoy this power house of nutrients!

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What a way to start off 2013, eh?

So, tell me – are you a fan of the Brussels Sprout? What is your favorite way to eat them?

Happy 2013!

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14 thoughts on “Brussels for Breakfast

  1. Used to hate ’em, but now I think they’re very good. I like to put Dijon and Parmesan on mine. Sautéed in lots of butter makes pretty much everything good though.

  2. Upon entering the vegetable section of the grocery store a month ago, my 6 and 4 year old noticed the Brussel sprouts and said, “Yay! Brussel sprouts! Can we get some, Mom?” This recipe looks great and I’m looking forward to trying it soon!!

  3. I fear I’ve been victim to many overcooked, blanched and bland brussels, but now I’m a *little* curious to see if a properly cooked sprout would actually taste better!

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