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eggs and sauteed brussels sprouts with asparagus pesto 2 1

Eggs and Sauteed Brussels Sprouts With Asparagus Pesto


  • Author: Kristy
  • Prep Time: 3 mins
  • Cook Time: 12 mins
  • 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!


Scale

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

  1. Put a skillet over medium heat.
  2. Slice Brussels sprouts into ¼” 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 from the pan. Crack eggs into pan.
  7. Cook to your preference (I like mine over-hard).
  8. Serve eggs and Brussels sprouts with asparagus pesto.
  • 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