Happy Friday, my friends!
I don’t know about you, but this week seemed to drag on forever for me. I got home from work at about 7:30 PM last night and started on dinner right away. I knew if I didn’t get to cooking immediately, it would probably be a dinner full of bananas, peanut butter, and chocolate chips with a side of white wine. Which really probably wouldn’t have been too bad, in all honesty.
Instead, since I was really in a ‘curl up on the couch and watch serial killer or vampire shows’ mood, I gave myself an ultimatum. Either empty the dishwasher and clean the kitchen or spend time writing a blog post—since I didn’t get around to drafting up a post on my train ride home. Instead of blogging, I watched replays of some great Periscopes by Lindsay and Katrina.
So, I’m terribly sorry my friends. On a whim I choose to empty the dishwasher.
Today I’m leaving you mostly with beautiful pictures of eggs and sauteed Brussels sprouts with asparagus pesto. I WILL tell you, though, that sauteeing Brussels sprouts might be my favorite method of preparation yet! Although they are well roasted, prepping them thinly sliced and sauteed was the bomb-diggity.
Now you’ll just have to go see for yourself!
PS. If you haven’t tried asparagus pesto yet, you haven’t been living.
Eggs and Sauteed Brussels Sprouts With Asparagus Pesto
- Total Time: 15 minutes
- Yield: 2 1x
Description
Today I’m leaving you mostly with beautiful pictures of eggs and sauteed Brussels sprouts with asparagus pesto. I WILL tell you, though, that sauteeing Brussels sprouts might be my favorite method of preparation yet!
Ingredients
- 10 large Brussels sprouts
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic salt
- pepper to taste
- 4 eggs
- 2 tablespoons asparagus pesto
Instructions
- Put a skillet over medium heat.
- Slice Brussels sprouts into ¼” thick pieces.
- Add extra virgin olive oil to the pan, and swirl to cover the bottom.
- Add Brussels sprouts, and stir to coat in oil. Add seasonings and stir again.
- Continue to cook on medium for about 8 minutes until the sprouts are golden brown.
- Remove sprouts from the pan. Crack eggs into pan.
- Cook to your preference (I like mine over-hard).
- Serve eggs and Brussels sprouts with asparagus pesto.
- Prep Time: 3 mins
- Cook Time: 12 mins
- Category: breakfast
Nutrition
- Serving Size: 1 dish
- Calories: 250
- Sugar: 3 g
- Sodium: 411 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 372 mg
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