Updated: Feb 10
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 sauté 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