Recipe of Favorite Brussels Sprouts in Veggie Sauce and Egg, with Basil

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a special dish, Brussels Sprouts in Veggie Sauce and Egg, with Basil. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Brussels Sprouts in Veggie Sauce and Egg, with Basil Recipe. This particular dish is an iteration on a recipe I could barely bring myself to call a recipe (this asparagus and egg dish, to be exact). Healthy recipe with Brussels Sprouts fried with flour and eggs.

You can have Brussels Sprouts in Veggie Sauce and Egg, with Basil using 12 ingredients and 2 steps. Here is how you cook it.

Ingredients of Brussels Sprouts in Veggie Sauce and Egg, with Basil

1. Make ready 100 g of brussels sprouts (i used frozen).
2. It’s 1 of egg.
3. Prepare 50 g of smoked turkey cold cut (if using meat).
4. It’s of Little oil.
5. Prepare of For garnish.
6. You need of Fresh basil.
7. You need of For Veggie Sauce.
8. You need Half of eggplant.
9. Take 2 of carrots.
10. It’s of Little oil.
11. Take of Little salt.
12. Prepare 3 of cherry tomatoes.

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Brussels Sprouts in Veggie Sauce and Egg, with Basil instructions

1. Prepare the Veggie sauce: cut the eggplant is slices and fry it on a little oil, salt it. Throw in the carrots, also cut in small pieces. Throw in the cherry tomatoes. Eggplant will suck the oil up fast, then add more water before it burns. On high cook it, stir sometimes. When veggies are soft, smash them with a fork or in food processor..
2. Cook the brussels sprouts in salted water until soft, then fry them on a little oil in a pan. Add one egg and stir it in,mix with the brussels sprout. Add smoked turkey meat squares, or any meat of your choice, if using meat at all. Then add the previously made veggie sauce, stir well. Garnish with fresh basil. Enjoy.

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Garnish with chives and serve with buffalo sauce.I cooked these Dijon Mustard Brussels Sprouts in the stainless steel skillet and then transferred it onto a serving dish.Brussels Sprouts lightly coated in panko, drizzled with olive oil and baked until crispy on the outside and soft and tender on the inside.I place my panko breadcrumbs in a large ziplock bag and shake the sprouts in the bag in small batch.This method coats them in breadcrumbs in seconds without.