The winter version of the Courgette eggs recipe in my new cook book Mediterranean Cooking for Diabetics (out March 3 in the UK).
And something NEW to do with the not-always-popular Brussels Sprout–poor little mites.
There are usually a few left in a brown paper bag in the fridge and just half a pound of them works well for two people.
Forgot the parsley for the photo!
- 250gm/8oz Brussels Sprouts–outer layers removed and sliced on the horizontal into thinnish slices
- 1 medium onion–peeled and chopped
- 1 oz smoky bacon–diced
- 3 tbs olive oil
- 2oz parmesan–grated
- 4 eggs
- 1 tbs parsley–chopped (if you have some)
- salt and pepper
Heat the oil in a medium pan and fry the onion and the bacon until the onion softens.
Add the small discs of sprouts and mix the well in.
Cover the pan to allow the sprouts to soften up. Test them after 5 minutes. They need to be tender to match the scrambledness of the eggs.
Whisk the eggs together and mix in the cheese.
Pour this into the sprout combo and stir constantly as the eggs begin to set over a lowish heat.
Take care to keep scraping–as the eggs can quickly burn in the pan.
Test for seasoning–(and fight the temptation to scoff the lot!)
We had this for lunch today (sitting outside in the “spring” sunshine) with a simple salad.
“scrambledness” lovely!
That’s lunch sorted!!👌
Hooray!
Love Brussel Sprouts and eggs but never thought of putting them together.
Nor did I ’til i did it, Ellen.
You might even tempt me to try the dreaded sprout with this tasty recipe! Love ‘sitting out in spring sunshine’ for lunch! As new retirees we are learning that the UK winter lasts a very long time!!
Courage! (French accent)
Goodness that looks delicious! Thank you Robin, great recipe. I love the photos. Isn’t it heaven to see some spring sunshine.
Best wishes
Poppet
Sure is!!
Oh, no! You’ve desecrated my favorite veg!\
I simply cut them in half, vertically, steam them for 2 minutes, then sauté them in oil and garlic and finish them off with a bit of panko. They are divine.I even like them cold
More than one way to skin a cat, Fiona! Adding some parmesan to your panko is nice too.
I plan to try this today. If the finicky husband won’t eat it, then it’s that much more for me.
Had this tonight, adding a few cremini mushrooms I had on hand and some fresh basil that needed using up (no parsley). With some beets and baked sweet potato “fries”. Hubby came home and was quite impressed! We eat brussel sprouts so much through the winter so this was the perfect variation.
I adore those little green gems of goodness. I slice them in half drizzle with coconut oil, toss with cooked bacon, season and top with a dash of real maple syrup. Roast those babies in the oven. This egg and brussels will be breakfast on Sunday in Oklahoma. Thank you very much for the idea.
YOU DID IT AGAIN ROBIN 🙂 Tried your recipe yesterday and it is “delicious”. Never would have considered combining eggs with sprouts, but they work well together so nutritious and full of energy goodness. I have to eat lots of protein and my favourite way is by eating eating more eggs rather than poultry all the time and I adore sprouts (in fact any heavy dark green veg) but sprouts are rather distinctive and usually reserved for roasts etc. You are quite daring in your food combining which is marvellous. I am looking forward to more! Doug sends his regards and says ‘Keep the recipes coming’. Best wishes
Shawdian
>
Happy to hear they worked out! I love sprouts too and the more ways the better.
Sitting after dinner on a Sunday night, traditional UK Sunday roast? No Brussels sprouts eggs!! So tasty and oh so filling……no-ones volunteering to do the dishes, we cant move!!
Hooray and well done, Sally!