Welcome to the second edition of Brunch-Off, our brand new column devoted to brunch recipes. In a bid to get more people cooking seasonally, we’ll be featuring seasonal brunch and breakfast recipes every Saturday morning. The twist? We’ll be asking two food bloggers to give us their own brunch recipes featuring the same predetermined seasonal ingredient for a friendly competition. (And we want to hear your ideas, too.)
This week, food bloggers Lauren from Cravings Gone Clean and Erin from Naturally Ella show us how to dress up that divisive veggie, brussels sprouts. Whether you love them or hate them, they’re a quintessential winter vegetable. Brussels sprouts season is almost over, so why not try them in a brunch dish? We think you’ll be happy you did.
The first recipe comes from Lauren from Cravings Gone Clean:
This is one of my go-to recipes, for brunch, or any time of day! Most importantly, it’s delicious, and can convert anyone who’s wary of brussels sprouts. It’s super healthy and full of antioxidants! Brussels sprouts are from the cruciferous family, and have awesome anti-cancer properties. Sweet potatoes are full of vitamin A and healthy fiber. When you’re eating these veggies in season, you’re getting even more nutritional benefits, and will likely save a little money. While there’s a bit of chorizo in this recipe to kick up the flavour, it’s a veggie-heavy recipe, which will leave you feeling great (with no post-brunch coma). Topping it off with an egg provides some great stress-fighting B vitamins, and protein to help you feel satisfied.
- 1 large sweet potato, scrubbed and cubed
- 2 eggs
- 1 pound of brussels sprouts, cleaned and halved
- 1 chorizo sausage, out of casing
- 2 cloves garlic, minced
- 1 T olive oil
- generous pinch Italian seasoning
- red pepper flakes to taste, salt and pepper to taste
- 2 green onions, cleaned and thinly sliced
- 2 T maple syrup
- Preheat oven to 400
- Prep sweet potato, and grease a pyrex
- Spread sweet potato in pyrex, and sprinkle with spices
- Place in oven for 40 minutes, until tender and crispy (give them a shake a couple of times)
- Meanwhile… (after about 30 minutes of potato baking)
- Heat pan to medium, and add olive oil
- Cook sausage (out of casing) in pan until brown, set aside
- Cook brussel sprouts in sausage juices, flipping halfway, until they turn bright green
- Meanwhile…(while the brussel sprouts are beginning)
- Fill up a pot to get ready to poach your eggs
- When the brussels sprouts are a few minutes from being done, poach your eggs
- Add sausage, sweet potato and maple syrup to pan with brussels sprouts for the last couple of minutes, evenly coating
- To serve:
- In 2 bowls spread veggie/sausage mixture evenly
- Top with poached egg, and garnish with green onions and red pepper flakes
Now Erin from Naturally Ella shares her spin on brussels for brunch:
Brussels Sprouts were one of those foods in life that I didn’t start liking until recently, now I can’t seem to get enough. I also love Brussels Sprouts because they give a little green and help perk up winter meals!
- ½ lb Brussels Sprouts, shredded
- ½ medium red onion, diced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons water
- 1-2 eggs
- In an 8″ cast iron skillet, heat olive oil over medium heat. Add in onions and saute for 3-4 minutes. Stir in shredded Brussels Sprouts, salt, and pepper. Let cook for two minutes, add in tablespoons of water, cover, and cook until Brussels Sprouts are tender.
- Remove lid, make well in center, and crack eggs. Cover and let cook until egg whites have set and egg yolk is desired consistency.
Which of these two awesome recipes would you make?
All photos courtesy of Cravings Gone Clean and Naturally Ella