A perfect resource for egg lovers of all types, Put An Egg On It (Sasquatch Books, 2013) features over 70 recipes for breakfast, lunch, dinner, snacks, and desserts — all with eggs as a featured ingredient. Lara Ferroni creates tasty twists on classic comfort foods, and proves that eggs make almost every dish better! This excerpt from “Starters” invigorates Brussels sprouts for a new generation.
You can purchase this book from the GRIT store: Put An Egg On It.
If Brussels sprouts had been served this way when I was a kid, instead of being little balls of gray, bitter mush, I might not have missed out on twenty-something years of one of my favorite fall vegetables. How sad!
Makes 4 Servings
2 tablespoons grapeseed or olive oil
1 (5-inch) sprig fresh rosemary
1/4 cup chopped onion
2 minced garlic cloves
4 cups shredded Brussels sprouts
Salt and freshly ground pepper
Heat the oil in a medium, lidded cast-iron skillet over medium heat. When it’s shimmering, add the rosemary. Cook for about 1 minute, then remove the sprig, setting it aside on a plate to cool. Add the onion and garlic and reduce the heat to medium-low. Cook until the onion softens, about 5 minutes. Add the sprouts and increase the heat to medium-high. Chop up a bit of the fried rosemary leaves (discarding the woody stem) and add them to the pan. Stirring frequently, cook until the sprouts are golden on the edges, about 5 minutes.
Use a large spoon to create 4 wells in the sprouts and carefully pour an egg into each. Reduce the heat to medium-low, cover, and cook for 2 to 3 minutes, until the eggs are set.
To serve, using a large spoon, carefully scoop from under each egg, gathering a bit of the sprout hash as you go. Season with salt and pepper to taste.
Reprinted with permission from Put An Egg On It: 70 Delicious Dishes that Deserve a Sunny Topping by Lara Ferroni and published by Sasquatch Books, 2013. Buy this book from our store: Put An Egg On It.
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