PREP TIME: 10 minutes
COOK TIME: 8 minutes
YIELD: 6 servings
INGREDIENTS:
- 1½ pounds Brussels sprouts, trimmed
- 1 cup chopped radicchio or kale
- 2 strips bacon, diced (optional)
- 2 tablespoons unsalted butter (or coconut oil if dairy-free)
- 1 shallot, finely chopped, or 2 tablespoons diced onions
- ½ teaspoon fine sea salt (1 teaspoon if not using bacon)
- For garnish:
- 3 soft-boiled eggs (omit for egg-free)
- 2 tablespoons chopped walnuts (omit for nut-free)
- ½ avocado, sliced
INSTRUCTIONS:
- Bring a large pot of water to a boil. Add the Brussels sprouts and radicchio or kale and blanch for about 15 seconds. Quickly drain and rinse the vegetables in cold water. Cut the large sprouts in half lengthwise.
- If using bacon, cook the bacon in a medium-sized skillet over medium heat for about 3 minutes, until browned. Remove the bacon to a bowl and set aside; leave the drippings in the pan.
- Add the butter and shallot to the skillet and sauté for about 2 minutes, until the shallot is soft. Add the blanched Brussels sprouts and radicchio and toss to coat in the butter. Sauté the vegetables for about 3 minutes, until they begin to soften, then season with the salt and cook until crisp-tender, another 2 minutes.
- With a slotted spoon, transfer the vegetables to a serving dish. Top with the cooked bacon, if using, and soft-boiled eggs sliced in half. Sprinkle with chopped walnuts, if using, and serve with sliced avocado.
- This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.
HOW TO COOK PERFECT SOFT-BOILED EGGS:
- Fill a medium saucepan halfway with water and bring to a simmer, but not quite a boil. Gently place the eggs in the simmering water and cook for 5 minutes, holding the water at a simmer, not a boil. Remove the eggs and run under cool water. Once cool, carefully peel the eggs.
