I love everything about breakfast. Food + coffee = I’m happy.
My favorite breakfast is two sunny side up eggs with crunchy hash browns, bacon, and whole wheat toast. But, if my fitness journey has taught me anything, it’s that I need to eat more veggies. That’s right. Veggies with breakfast. And I don’t just mean spinach in a smoothie. I mean hearty vegetables with other foods.
So, I started to look for alternatives to my hash brown addiction (why are potatoes so good?). Something that would pair well with eggs, which are full of protein and vitamins, are cheap, and are quick to cook.
Earlier this year, during the Tone It Up Bikini Series, I was determined to try new recipes and new foods. The Maple Walnut Brussels recipe seemed simple. I just had to get over my childlike gross factor concerning brussels sprouts. So I cooked them up and ended up loving them. I actually enjoyed eating brussels sprouts!
Fast forward to a few weeks ago. I wanted to try brussels sprouts with eggs. I found a recipe by Naturally Ella, nixed the bread crumbs, and ended up overcooking my eggs. It still tasted pretty good, but something was missing.
Then it hit me. Maple syrup! Yes, it’s just a bunch of sugar, but it’s natural sugar, and if you have it for breakfast, your body will have all day to burn that sugar off. Plus, it’s absolutely delicious.
- 1 Tbs. extra virgin olive oil, separated (or EVOO in a spray bottle)
- 10 fresh brussels sprouts (about 1.5 cups quartered)
- 2 Tbs. maple syrup
- Pink Himalayan salt to taste (or regular sea salt)
- 2 eggs
- Wash and quarter brussels sprouts.
- Place a medium-sized skillet on the stove. Turn to medium heat. Add 2 tsp. oil to pan.
- Once pan is warm, add brussel sprouts. Pour maple syrup over brussels sprouts. Sprinkle with salt. Saute for 5 minutes. Don’t stir; crispy veggies are delicious. You can shake the pan a bit to ensure nothing sticks.
- Stir brussels sprouts. Turn heat to low. Make two egg-shaped holes in brussels sprouts. Add remaining oil to egg-shaped holes. Crack two eggs into the holes. Cover and saute for about 5 minutes for over easy eggs. Cook to desired egg consistency.
- Transfer to a plate and dunk brussels sprouts into egg yolks. Yum!
Note: If you use frozen brussels sprouts, thaw them before cooking or they will be too watery.
If you liked this recipe, buy me a cup of coffee. Thank you!
P.S. If you’re anti-yolk, read this article. In addition to the vitamins and minerals in yolks that aren’t in whites, it also explains why eating a runny yolk is good for you.