- 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.