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!
First, a word about Brussels Sprouts –
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.
- 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.
Melt butter in a skillet. Add Brussels and saute until the sprouts turn bright, vibrant green.
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!
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?
I am a fan of brussel sprouts. And I like them the way that you make them.
Why, thank you! :D
Unless I’ve had brussel sprouts at your house…..and I don’t remember……I’ve never had them.
Maybe I’ll give this a whirl. You make it sound very easy!
We should have Brussels next time you come over. Speaking of, that should be soon! :D
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.
So true, Mandy! :D I think I’ve tried them with Dijon and Parmesan before, but that sounds so good I need to do it again.
We just had Brussel sprouts tonight!!! I love them. :) prefer them sautéed and tossed in lemon juice or roasted in the oven! Yours look delicious!
Thanks, Rachel! Mmmm… I like the lemon juice idea. With have to try.
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!!
Haha! That’s awesome! I bet there aren’t many 6 and 4 year olds that would do that. :D
Thanks for stopping by, Jenny! See ya soon.
I like them! ;)
Wow! Everyone likes them! At least those who have commented. I’m glad the Brussels get another chance. ;)
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!
I’m so sorry! Ick! Yes they do, really and truly! I hope you discover the best side of the Brussel next time you have one. :D