Brussels sprouts have been creating quite a bussel recently. It seems that almost everyone is trying out new recipes with this previously hated demonic veggie.
Some people although, still are not quite so keen with jumping on board. See why here, or well, maybe just go talk to my Dad, resident sprout hater of the fam.
Personally, Brussels sprouts never used to be a thing on my dinner table. Maybe the occasional Thanksgiving I would take one to just show my Mom there was a little something other than mashed potatoes and stuffing on my plate. But mostly, the Brussels Sprout remained intact to the side of my plate, and I never gave it a second thought.
I'm not sure when exactly things changed. I think, if there is such a thing as a "life changing Brussels sprout" it had to be at Terra Bistro in Vail, CO. After that I spent a lot of time thinking about Brussels Sprouts. They were magnificent. Sweet and juicy with a crisp exterior that can only be achieved through deep frying and then being tossed with sweet lemony honey glaze and crunchy toasted walnuts.
I'm salivating just thinking about them.
They actually include the recipe on their webpage and I have since been trying to recreate these miraculous morsels ever since. Brussels sprouts have quickly moved into one of my favorite foods.
This recipe is a spin off of what I had previously made as an attempt to copy Terra Bistro. I didn't want to ONLY eat brussels sprouts for dinner tonight (because, lets be honest, I would have to make another dinner later) so I topped it all with a poached egg. You cant ever go wrong with a poached egg.
Ingredients (serves 2)
- 1 lb Brussels Sprouts (Soaked for 10 minutes in cool water to remove dirt)
- 2 tbsp olive oil
- 2 tbsp finely chopped shallot
- Salt and pepper
- 1/4 cup breadcrumbs
- 1/4 cup shaved Parmesan cheese
- 1/4 cup walnuts
- 1 tsp minced garlic
- 1 tbsp lemon juice
- 2 tbsp honey
- 2 eggs (poaching method below)
Quick How To: Poach your eggs.
There are a lot of different methods out there on poaching eggs. This is one that I learned from my Italian "Mom" who I stayed with for two weeks the summer after I graduated. It always works for me and isnt as fussy as the ones that call for swirling the water around and adding vinegar and other weird stuff. Just remember to be gentle and be patient (words to live by, no?).
- Bring a shallow pan of water to a boil (water should raise to about 4 inches up the sides). Add salt and turn heat ALL the way down until it is on the lowest setting and there are no bubbles in it at all. Crack your egg into a shallow dish that will fit inside the one that is on the stove.
- Carefully slide the egg into the water - it may be helpful to slide it onto the side of the pan on the stove and then let it go into the water.
- Let it stay in the water until done (about 6-8 minutes). You can gently, gently push the yolk with a slotted spoon to get a feel for when it is done. The yolk should be a bit more orange in color and have a little bit of resistance when poked. Remove with the slotted spoon- if the sprouts are ready then just put it on top. You can also always make poached eggs ahead of time, just put them in an ice bath in the fridge and reheat in warm water 30 minutes before serving.
Method - Brussels Sprouts Hash
- Pre heat oven to 400 degrees Fahrenheit. While the oven is pre heating cut the washed sprouts lengthwise and trim off any especially dirty leaves. Chop your shallots.
- Place in a bowl with olive oil, chopped shallots, salt & pepper and toss to combine
- Spread evenly (dont overlap) on a foil lined baking sheet and bake until soft and easily pierced by a fork (about 40 minutes). Meanwhile mix together the lemon juice, honey, and garlic.
- Take the Sprouts out of the oven. Increase oven heat to 420 degrees. Toss with the lemon honey mixture and top with bread crumbs, Parmesan cheese and walnuts. Return to the oven for 10 more minutes or until the walnuts are toasted- keep an eye out that they don't burn. While this is in the oven you can poach your eggs. If you prefer to do them earlier then just poach them until done and place them in an ice bath of water (see above).
- Top with a poached egg!