Epicure

Dr. Seuss inspired breakkie

~ mtash ~ Leave a comment

Sometimes inspiration can come from the most unlikely places. Today’s breakfast comes from Dr. Seuss’ famous Green Eggs and Ham. Bear with me, it will be delicious…have I EVER steered you wrong?

For all you Brussel sprout haters, take cover. This post is about Brussel sprouts…for breakfast. But really these little nugget cabbages are so full of good for you nutrients and fiber, you’d be a fool not to try it. Plus they are sautéed and roasted. The best of both worlds. In our house Brussel sprouts are a regular occurrence in our fridge. Like most kids, I use to hate those things! Like gag me at the dinner table, hated. It took me over 20 years to try them. I roasted them and was surprised at how much I enjoyed them. So do me a solid, try them. If you don’t like them…I will never make you try them again. I will give you substitutes for the little green cabbage.

Unfortunately, this recipe only focuses on the greens and eggs, but I am confident you could throw in a bit of bacon or ham and have a true Greens, Egg, and Ham plate. Because really bacon goes well for breakfast, and actually pairs amazingly with Brussel sprouts.

This recipe is for one serving, but would be increased to feed multiple people.

Greens and Eggs

1 tsp coconut oil
½ cup chopped mini potatoes
1 cup chopped Brussel sprouts
1 tsp Three Onion Dip
1 tsp Roasted Garlic Aioli Dip Mix (or 1 garlic clove)
Salt and pepper
2 eggs
½ tsp Chimichurri mix

  1. Pre-heat over to 375F. Heat pan on low to medium heat, melt coconut oil.
  2. Chop potatoes in quarters and Brussel sprouts in half.
  3. Toss potatoes into pan, toss with oil, frying them for 5 minutes. Careful not to burn them.
  4. Toss in chopped up Brussel Sprouts. Toss with potatoes for 5 more minutes. Again careful not to burn.
  5. Sprinkle with Three Onion Dip, Roasted Garlic, salt and pepper, toss to distribute. (Could substitute with 1 tsp of SPG)
  6. When potatoes and Brussel sprouts begin to brown slightly, make a well in the middle of the mixture and crack eggs in the middle. Transfer the pan to the pre-heated oven, cook for another 8 -10 minutes. This will produce a semi runny – hard egg.
  7. While your pan is in the oven, prepare ½ tsp Chimichurri mix with 2 Tbsp of water.
  8. Remove from oven and slide onto a plate, top with Chimichurri mix and enjoy. You could also add a bit of Sriracha if you like it spicy.

***If using bacon, heat your fry pan and cook chopped bacon for 6 minutes before tossing in the potatoes. The bacon grease will substitute the coconut oil.