Shredded Brussel Sprouts

If you think you don’t like brussel sprouts – think again!  They are one of those foods that we always group together with lima beans in the catagory “Foods I Hated As a Child”.  If your mom served them to you steamed, they were probably bitter and mushy.  Now as an adult (or at least a taller version of your childish self), it’s time to give them a second shot.  Here’s a quick way to make them into a meal.

Dinner for 2 (and maybe even lunch the next day):

1 LB brussel sprouts, washed  
1/2 of a sweet onion, (preferably Walla Walla)
1 clove garlic (crushed/minced)
1 tablespoon olive oil
2 large eggs (preferably organic)
salt/pepper to taste
balsamic vinegar to drizzle

Trim the brussel sprouts from the bottom where they attached to the stem, then, holding cut side down, slice into small shreds.  Cut the onion into thin slices and prepare garlic by crushing and mincing.  Heat olive oil in a skillet to medium-high, then add onion and saute to the point where they are just beginning to brown.  Add brussel sprouts and continue cooking for 7-9 minutes.  Their color will develop into a brighter green and the leaves will wilt.  Add garlic, salt/pepper and cook for 1-2 minutes longer.  Remove and transfer to 2 plates.  Keeping the pan hot, coat with cooking spray and crack both eggs carefully into the skillet.  Run a knife through the yoke, sprinkle with salt/pepper and cover with a lid for 1-2 minutes, or until yoke reaches desired consistency.  Serve on top of brussel sprouts and drizzel with balsamic vinegar.

Once you begin eating the egg (assuming it’s over-medium), the yoke will begin to infiltrate the shredded brussel sprouts, making the dish rich and buttery.  This is a healthy-feel-good meal.