Category: Breakfast, Brunch, Gluten-free, Nutrition, Vegetables
December 22, 2013
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To know what vegetables are in season, I usually just swing by the farmers market and see what are available. Few days ago, I saw some bunches of Brussels sprouts and I was excited that it’s that time of the year!!! Brussels sprouts are one of my favorite vegetables. You can incorporate them into different dishes such as sautéed mixed vegetables, roasted vegetables, pizza, pasta, even soup. Brussels sprouts are good sources of vitamin C and A. A cup of Brussels sprouts has about of orange juice has. Recently I came across with this Brussels sprouts hash from my friend who is also a Registered Dietitian. This hash is such a great idea because cutting Brussels sprouts into small pieces will cut down the cooking time, which is perfect for busy people. I would say this dish takes less than 30 minutes from prepping to serving.
Ingredients
1 cup Brussels sprouts, halved and cut lengthwise into small long pieces
1/2 cup mushrooms, cut into small pieces
1/4 cup cherry tomatoes, quartered
1 egg
1 Tbsp extra virgin olive oil
Freshly grounded black pepper to taste
(Your favorite herbs or spices!)
1. In a small saucepan, add 4 cups of water and boil. Reduce heat to simmering water, carefully crack an egg and place into simmering water. Let it cook for 4 minutes until the egg white cooked (turned white) and the poached egg structure is formed. Remove the poached egg from water using a slotted ladle and set aside.
2. Add olive oil in a sauté pan on medium heat.
3. Stir in Brussels spouts until wilted (start getting soft). Add mushrooms and saute for 2 minutes. Add seasonings and saute for another minute.
4. Serve Brussels sprout hash on plate. Place poached egg and tomatoes on hash.
Enjoy!
Katrin
