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Brussels Sprouts with Soft-Boiled Eggs and Avocado
Prep Time: 10 minutes
cook time: 8 minutes
yield: 6 servings
If you had told me when I was a child that someday I would love Brussels sprouts, I would have laughed. But you know what? I do! Especially when you use my method for making the best Brussels sprouts!
My technique requires two steps, but it’s worth it: first I blanch them and then I sauté them. Blanching Brussels preserves their bright color and cuts down the cooking time to retain more nutrients and a fresh flavor.
Why are these the best Brussels sprouts? Well, it isn’t just the way they’re prepared. The garnish of soft-boiled egg and avocado really steps it up! I love anything with a soft-boiled egg added to it. If you are a keto-vegetarian , feel free to leave the meat out.
1½ pounds Brussels sprouts, trimmed
1 cup chopped radicchio or kale
2 strips meat, diced
2 tablespoons unsalted butter
1 shallot, finely chopped, or 2 tablespoons diced onions
1 teaspoon fine sea salt for garnish
1 soft-boiled eggs 2 tablespoons chopped walnuts
½ avocado, sliced
Bring a large pot of water to a boil. Add the Brussels sprouts and radicchio or kale and blanch for about 15 seconds. Quickly drain and rinse the vegetables in cold water. Cut the large sprouts in half lengthwise.
If using meat, cook the meat in a medium-sized skillet over medium heat for about 3 minutes, until browned. Remove the meat to a bowl and set aside; leave the drippings in the pan.
Add the butter and shallot to the skillet and sauté for about 2 minutes, until the shallot is soft. Add the blanched Brussels sprouts and radicchio and toss to coat in the butter. Sauté the vegetables for about 3 minutes, until they begin to soften, then season with the salt and cook until crisp-tender, another 2 minutes.
With a slotted spoon, transfer the vegetables to a serving dish. Top with the cooked meat, if using, and soft-boiled eggs sliced in half. Sprinkle with chopped walnuts, if using, and serve with sliced avocado.
This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through. how to cook perfect soft-boiled eggs:
Fill a medium saucepan halfway with water and bring to a simmer, but not quite a boil. Gently place the eggs in the simmering water and cook for 5 minutes, holding the water at a simmer, not a boil. Remove the eggs and run under cool water. Once cool, carefully peel the eggs.