Brussels Sprouts with Egg Crumbles

April 14, 2021
  • 1 pound Brussels sprouts, trimmed
  • 2 T. butter, divided
  • 3 T. dried bread crumbs
  • 1-2 hard cooked eggs, chopped
  • salt and pepper to taste

Halve the sprouts lengthwise and blanch in salted, boiling water until barely tender, 4-6 minutes. Drain, immerse in ice water to cool, drain again.

Heat 1 T. butter in skillet over medium flame. Stir in bread crumbs; cook, stirring, about 1 minute. Stir in chopped egg and transfer to a small bowl.

Wipe out pan, add remaining butter and melt over medium flame. Add brussels sprouts and toss until hot. Season with salt and pepper.

Place in shallow serving dish; sprinkle with topping. Makes 4 servings.