Brussels sprouts with poached egg
2 servings
30 minutes
Brussels sprouts with poached egg is a refined dish of European cuisine that combines the tenderness of creamy flavor with the slight bitterness of cabbage. Lightly boiled and sautéed until golden brown, Brussels sprouts acquire caramelized notes, while the poached egg adds a creamy texture. This recipe originates from traditional French vegetable cooking methods where the balance of flavors plays an important role. The dish is served with sour cream that highlights its softness and fresh parsley that adds a zesty freshness. An ideal option for a light yet nutritious lunch or an elegant breakfast.
1
Prepare all the ingredients.
2
Boil water in a pot and salt it heavily so that it tastes almost like sea water.
- Salt: to taste
3
Drop the cabbage into the water and boil for 2 minutes.
- Brussels sprouts: 280 g
4
Then strain the cabbage and rinse under cold water for 30 seconds.
5
Cut the parboiled cabbage into halves.
6
Heat vegetable and butter in a pan and fry the cabbage until golden brown.
- Vegetable oil: 20 ml
- Butter: 20 g
7
Bring water to a boil in a saucepan and reduce the heat so that small bubbles rise to the surface.
8
Whirl water in a saucepan with a funnel and pour an egg into the center of the funnel. Cook for 3 minutes.
- Chicken egg: 2 pieces
9
Place sour cream on the plate, add cabbage on top, and then put the poached egg on top.
- Sour cream: to taste
10
Serve Brussels sprouts and poached eggs, sprinkled with finely chopped parsley.
- Parsley: to taste