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Brussels Sprouts with Caramelized Onions and A Poached Egg

By Tia Ohm

These days the classic potato, bacon, and eggs breakfast just doesn’t do it for me. I need something more. My body wakes up and I want to break my fast with something completely satisfying and nutrient dense. This breakfast is exactly that. We are coming to brussels sprout season. Minus the colder weather it brings, I can’t say how much I look forward to this seasonal veggie. It is probably my favorite vegetable and that is saying something because I can never pick a favorite. When cooked enough and spiced correctly, these little cabbages will have you hooked. Paired with the caramelized onions and a perfectly poached egg, this dish becomes a breakfast the paleo fanatic, veggie-lovers or just any-average-Joe will come to love. Don’t let the “poached egg” scare you away. I’ll tell you a secret: we cheated. That’s right, we used a ladle to cook the egg to perfection. Hey, no one ever said that wasn’t allowed. And this is a surprisingly easy method for anyone who doesn’t know how to cook a poached egg; psst, me. Go on, swap out the potatoes, ’cause you won’t be missing them this time around. Enjoy!

What You’ll Need:

  • 1 small organic onion, peeled, halved and sliced thin
  • 1 pint of brussels sprouts, ends cut off and halved (quartered if they are large)
  • 2 T grass-fed butter for frying
  • dash of garlic powder
  • sea salt and pepper to taste

What to Do:

  1. Melt about 1 tablespoon of butter in a pan on medium heat. Add onions and cook, stirring occasionally until wilted and slightly browned, about 5 minutes.
  2. Add trimmed brussels sprouts and stir. You may need to add another tablespoon of butter at this point. Cook on medium-low heat for about 10 minutes stirring occasionally. (You can cover from time to time to steam them and speed up this process)
  3. In the meantime, fill up your small pot of water about 2/3 of the way full and bring to a boil.
  4. Add dash of garlic powder, salt and pepper to your brussels and stir to mix; cook until brussels are nice and browned and a bit ‘squishy’, and onions are limp.
  5. Once water is boiling, crack an egg into your soup ladle and very slowly lower down into the boiling water. Once fully submerged, start your clock for 3 minutes.
  6. After timer is up, remove ladle from pot and drain any excess water left in the ladle. Make sure egg is not too jiggly. If need be, cook some more until slightly firm.
  7. Plate your brussels and top with the poached egg. Salt and pepper the egg if desired, and serve.

Serves 1