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Eggs and Sauteed Brussels Sprouts with Asparagus Pesto

Prep

Cook

Total

Yield 2

Ingredients

Instructions

  1. Put a skillet over medium heat.
  2. Slice Brussels sprouts into 1/4" thick pieces.
  3. Add extra virgin olive oil to the pan, and swirl to cover the bottom.
  4. Add Brussels sprouts, and stir to coat in oil. Add seasonings and stir again.
  5. Continue to cook on medium for about 8 minutes until the sprouts are golden brown.
  6. Remove sprouts form pan. Crack eggs into pan.
  7. Cook to your preference (I like mine over-hard).
  8. Serve eggs and Brussels sprouts with asparagus pesto.

Courses Breakfast

Nutrition Facts

Serving Size 1 dish

Amount Per Serving

Calories 250

% Daily Value

Total Fat 17 g

26%

Saturated Fat 4 g

20%

Unsaturated Fat 12 g

Cholesterol 372 mg

124%

Sodium 411 mg

17%

Total Carbohydrates 10 g

3%

Dietary Fiber 4 g

16%

Sugars 3 g

Protein 16 g

32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slim Sanity at https://slimsanity.com/eggs-and-sauteed-brussels-sprouts-with-asparagus-pesto/