During quarantine, sometimes you just want a restaurant style dish without having to leave your house! Well put your cooking skills to the test and try my Roasted Brussels Sprouts & Dates with Poached Eggs. It's healthy, delicious and you don't even have to change out of your pajamas! Serve with a pour-over coffee and some toasted bread to catch that yolk-y goodness and you'll be in brunch nirvana!
White Wine Vinegar
Salt & Pepper (to taste)
United With Earth Medjool Dates
-Pre-heat your oven to 350 degrees and clean and cut your Brussels Sprouts in half. Add a little Olive Oil, Salt & Pepper and then roast for 20-25 minutes
-Meanwhile Sautee Shallots & Medjool Dates in 1 tablespoon of butter until tender and shallots are translucent. Add Your Brussels Sprouts and sautee for 1 more minute until combined.
-In a separate pan that's deep enough to boil some water, add some White Wine Vinegar, make a whirl motion with your spoon and then gently place the egg in the pan and poach for a couple minutes swirling to ensure the white cover the yolk. Don't be scared! If at first you don't succeed, try again!
-Top your Brussels with Chopped Dates with your Poached Egg and voila! The perfect breakfast awaits!
With Love, Penny Davidi
Here you will find delicious recipes & entertaining ideas from our United With Earth Celebrity Chef Ambassador, Penny Davidi! All recipes are available for easy download!
San Francisco Bay Area
2833 7th St.
Berkeley, CA 94710
Phone (510) 210-4359
Fax (510) 984-0538