Serves 2 (serving size: 1 brussels sprouts nest and 1/2 english muffin)
If one of your goals is to eat more vegetables, try working them into breakfast. Front-loading your day with a healthy serving of veggies helps to set you up for success. Look for shaved Brussels sprouts in the produce section, near the other pre-prepped convenience products. If your grocery store doesn’t carry it, you can shave whole sprouts in your food processor using the slicing blade—do this (and slice the shallot) the night before to get a head start.
- 2 teaspoons canola oil
- 1 small shallot, thinly sliced
- 9 ounces shaved raw Brussels sprouts (about 4 cups)
- 2 tablespoons plus 2 tsp. water, divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 2 large eggs
- 1 tablespoon canola mayonnaise
- 1 teaspoon sriracha
- 1 whole-wheat English muffin, split and toasted
- Calories 350
- Fat 20g
- Satfat 5g
- Unsatfat 13g
- Protein 19g
- Carbohydrate 28g
- Fiber 5g
- Sugars 7g
- Added sugars 0g
- Sodium 660mg
- Calcium 25% DV
- Potassium 15% DV
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add shallot; cook, stirring constantly, for 15 seconds. Stir in Brussels sprouts. Drizzle with 2 tablespoons water, cover, and cook 2 minutes.
Uncover pan; stir in pepper and salt. Reduce heat to medium. Divide sprouts mixture in half, shaping each into about a 5-inch circle in pan. Sprinkle cheese evenly over top, and make a well in middle of each circle. Crack 1 egg into each well. Cover pan; cook 3 minutes or until eggs reach desired degree of doneness.
Meanwhile, combine mayonnaise and sriracha, stirring well. Stir in remaining 2 teaspoons water. Using a large, flat spatula, lift each Brussels sprouts nest onto a plate. Drizzle evenly with sauce, and serve with English muffin.