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Fall into Brunch

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I’ve been seeing huge stalks of Brussel sprouts at Trader Joe’s the last few weeks, and I can’t resist them. I find it hysterical that I would’t touch Brussels sprouts until the age of 25, when I was finally wooed over by the delectable crispy Brussels sprouts at my favorite SF restaurant, B*Star Bar. If you haven’t had them, you should stop what you’re doing right now and get to 2nd and Clement and order some.

In any case, I’ve found numerous ways to enjoy the sprouts from my stalk throughout the course of the week. But my favorite instance was this morning when I concocted a delicious and healthy breakfast bowl that was the perfect start to the first of November.

Brussel Sprouts, Cauliflower and Pancetta with Poached EggsIMG_3816

  • 1/2 cauliflower, stalks removed
  • 1/2 TB butter
  • 1 small shallot, diced
  • 8-10 Brussel sprouts, trimmed and sliced in half lengthwise
  • 1/4 cup chopped pancetta
  • 1/2 tsp fresh thyme leaves, chopped
  • 2 eggs
  • sea salt and freshly ground pepper

Preheat the oven to 350. Using a food processor, pulse the cauliflower until it’s broken down into a rice-like consistency. Transfer to layers of paper towel and squeeze until slightly damp. Transfer to a baking dish and cook for 10 minutes, tossing halfway through.

Meanwhile, heat butter in a pan over a medium flame. Add shallots and sauté until soft, only a few minutes. Then add Brussel sprouts and continue to sauté until they begin to brown a bit. Add pancetta and thyme and sauté until pancetta starts to crisp, about 4 minutes. Lower heat and let sit.

IMG_3938

Bring 1/2 cup of water to boil in a small pot. Lower the heat to summer and add two eggs. Cover and cook for 6 minutes.

Remove the cauliflower from the oven and add to the pan of Brussel sprouts. Toss to combine, and season with salt and pepper. Transfer to a serving bowl.

IMG_3939

Remove the eggs from the pot and run under cold water to cool the shells. Carefully remove half the shells, then gently slide or spoon the egg onto the bowl of Brussel sprouts and cauliflower. The whites will be cooked and the yolk will be runny – just how I like it.

IMG_3940

IMG_3942

You could easily increase the quantities in this recipe and serve a larger group, perfect for a autumnal brunch. Don’t forget the Champagne!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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