John Myers
Brussels Sprouts with Egg and Potatoes
The perfect brussels sprouts with egg and potatoes recipe with a picture and simple step-by-step instructions.
- 250 g Brussels sprouts fresh
- 75 ml Vegetable broth hot
- 300 g Potatoes
- 1 Egg
- 10 ml Extra virgin olive oil
- 5 g Butter
- 30 g Breadcrumbs
- Nutmeg
- Salt
- Pepper
- Lemon zest
- Peel the potatoes, cut into pieces and cook until cooked. Clean the Brussels sprouts and add to the boiling vegetable stock. Cover and cook for approx. 10 minutes until al dente.
- In the meantime, boil the egg hard (TIP: I boil the egg together with the potato pieces. These also only take about 10 minutes). Then put it off and quarter or eighth. How popular.
- Heat the oil and butter in a pan, toast the breadcrumbs while stirring until light brown. Mix in a big pinch of nutmeg and the lemon zest.
- Arrange the Brussels sprouts and the potatoes in a deep plate, sprinkle with breadcrumbs and egg. Season with a little salt and pepper. Finished!
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