When it comes to breakfast, I’m the happiest when I’m making something that I can top with a fried egg. Generally I only make brussel sprouts by baking them with bacon and topping them with a drizzle of balsamic. There have been some posts about shredded brussel sprouts on the Connect in the Kitchen Facebook group last year and I have made it several times since. You can “shred” the sprouts by just thinly slicing them or you can use a grater or mandolin. This is yet another recipe where I use what I have one hand. I used sundried tomatoes in this recipe but the last time I made it, I used red bell pepper. I’ve made it with roasted red pepper, and sometimes I didn’t have a “red” element to add. The staple I use each time is sausage and I have used the mild breakfast or hot sausage.
Ingredients:
- 1 lb of Brussel sprouts
- 1/2 an onion1 lb of sausage
- 1/2 stick of butter
- 4 sundried tomatoes
- 2 Eggs per serving
- Brown the sausage and remove from pan.
Instructions:
- To the pan, add butter and onion and saute for 2-3 minutes.
- Chop the tomatoes, shred the brussel sprouts and add all to the skillet.
- Stir until the brussel sprouts start to wilt and remove from heat.
- Make you fried or sunny side up eggs to you desired liking.
- Plate the slaw and top with the egg.Salt and pepper after tasting. (To me, the sausage gives enough flavor!)
Enjoy!
