Notes — Best in a regular cast iron pan but works okay in a stainless steel pan. Serves 1-2 people. For larger servings I need to figure out a baked version, which would also be less heavy on fat. Maybe add the eggs at the end or just cook with sausage instead? (unknown kcal/recipe)

Ingredients

• 4 cups brussel sprouts, chopped or halved
• 2-4 eggs
• 1 tbsp italian bread crumbs (or gluten-free breadcrumbs + italian seasoning)
• 1 tbsp butter

Instructions

1. Remove the bottoms of the sprouts and chop up or halve them.
2. Preheat the pan so that water sizzles quickly in the pan.
3. Add butter to the pan on the stovetop, watch out for steam
4. Toss in the sprouts and give them a quick stir to coat them with a little bit of butter. Let cook on med heat until the sprouts are soft.
5. Crack open the eggs, evenly spaced around the pan, as if you were making sunny-side up eggs. Cook to desired doneness.
6. Sprinkle with salt, pepper and crumbs to taste.
7. Serve right in the pan.