I am a sucker for a good farmers market. I love talking to the local farmers and learning new things about their produce, like learning how edible & delicious brussel sprout tops are! Who knew you could eat the tops as well as their stalks.. Just make sure you wash each individual leaf under cool running water. The slugsies love to hide inside the florets (they know where it's at!). This is a great breakfast when you are seeking a toast alternative to accompany your morning egg!
Total time: 25 min
Tools you need:
Medium mixing bowl
Stainless steel pot with steaming basket
Non-stick pan with lid
Non-stick rubber spatula
1 Medium Delicata Squash, sliced into 1/2 inch rounds (I like eating the seeds & guts, but it can easily be removed if it's not your jam. Just use a spoon to scrape off the interior once you slice them)
1T + 1T Expeller Cold Pressed Extra Virgin Olive Oil
1 Brussel Sprout Top, cleaned well with any outer brown leaves removed
1 Large Organic Egg
Salt & Pepper
Dried Serrano Pepper (optional)
For the veggies:
1. Pre-heat your oven to 400 degrees. While that's heating up, slice your delicata squash and wash off your brussel sprout top
2. In your medium mixing bowl, toss squash pieces with 1T olive oil and a little salt.
3. Place squash in the oven and flip pieces every ten minutes until golden and soft to pierce through with a fork, about 20-25 min. Once cooked, remove from heat and set aside.
4. While squash is in the oven, fill your stainless steel pot with water until it reaches just below the steaming basket inside.
5. Place pot over medium high heat covered with the lid, until you start to see steam action
6. Drop brussel sprout top into the pot, cover, and let steam for 5-7 minutes until the leaves are tender. Remove from heat, uncover, pot and set aside
For the eggie:
7. While the brussel is steaming, heat your non-stick pan over medium heat.
8. Add remaining 1T olive oil to the pan and wipe with a crumpled paper towel so the whole pan is coated with oil. Be careful not to burn yourself!
9. Once pan is hot, crack egg into the pan. Sprinkle with a pinch of salt and fresh cracked pepper.
10. Once egg white starts to form, pour in a few tablespoons of water. Cover pan with lid and let the egg steam for about 30 seconds to 1 minute, depending on your heat.
11. Remove lid once all translucent parts of the egg turn white (around the yolk takes the longest)! Remove from heat and plate using a non-stick rubber spatula.
12. Add squash slices & brussel sprout top to your plate along with the egg, sprikle with a little crunchy maldon salt and a pinch of dried serrano pepper to taste!