Brussels Sprouts for Breakfast?
Being a working mom of 3 kids, my breakfast often consist of a quick throw together or a packed breakfast to eat at the office. On the days that I have time to actually spend time in the kitchen this is my ‘go to’ breakfast! This recipe includes soft boiled eggs, which can be difficult to make however, I consulted with my husband, the head chef and owner of Scolaris, and he gave me his tips to create the ‘fool-proof’ soft boiled eggs! This recipe can also be used for a ‘breakfast’ for dinner!
2 ½ c Sliced Brussels Sprouts
½ leek sliced
2 cloves garlic chopped
3 slices uncooked Applegate turkey bacon, chopped
Don’t forget to stop by Dan’s Fresh Produce to pick up your seasonal Brussels Sprouts and Applegate turkey bacon! In a medium skillet cook the bacon, once cooked remove. Remove the bacon fat and use olive oil to continue cooking the remaining ingredients. Sautee the garlic, leeks for 2 minutes, add the Brussels and cook for 7 minutes adding the bacon during the last 2 minutes of cooking.
Pierce the eggs with a thumb tack. Drop the eggs into boiling water for seven minutes. After cooking for 7 minutes, drain. Place the drained eggs directly into an ice bath. Piercing the eggs allows for easy peeling and also prevents the eggs from cracking when dropping them into the boiling water. In the event the eggs become hard to peel, run the eggs under cold water while peeling. Divide into 2 dishes and top each dish with 2 soft boiled eggs , quartered. Serves 2. Enjoy!