Sometimes, simple is just the best. Sauteed brussels sprouts. Fried eggs. Toast. Perfect weeknight dinner.
Thank you to Perry's Plate for the recipe. And to Bill for making it for us!
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3 T olive oil
1 pound brussels sprouts
1 T honey mustard dressing
3 T sliced almonds
2 eggs
salt and pepper, to taste
Prep the brussels sprouts by cutting off the tough stem ends, removing outer leaves, then slicing them in half.
In a large nonstick skillet heat olive oil over medium-high heat. Place brussels sprouts halves cut-side down in the pan and let them cook for 4-5 minutes, without stirring, until the bottoms are medium brown and caramelized. Give them a stir, then add the remaining 1 T oil, honey mustard, and almonds. Stir to coat the sprouts in the mustard and cook for another 3-4 minutes until they're tender. Add salt and pepper to taste.
Meanwhile, fry eggs in a separate skillet over medium heat to your liking. Serve eggs and sprouts together with toast.
