I’m always trying to squeeze in as many veggies throughout the day as possible, and I have found that if I start eating them at breakfast time, it really sets the tone for the rest of the day. Not that I’m likely to give up my fruit and grain-like breakfast tendencies any time soon, but hey. I just may, and if you like going mean and green breakfast style…well..you may too. Disclosure: I am not suggesting that fruit and ‘grain-like’ things for breakfast are unhealthy, but I do think some sort of veggie combination is sure to get you off to a more powerful start.
This green and veggie-full breakfast was inspired by a little paleo book I picked up this past weekend called, Real Life Paleo; flipping through the pages and skimming the breakfast section I came across a beautiful picture and recipe for a vibrant green salad with an egg on top. They called it breakfast and I called it revolutionary. Who knew something so simple and fresh, and sort of lunch-like could be called on for a morning kick start? Okay, probably you..and lots of other people. but..whatever.
I saw the salad and instantly thought of the brussel sprouts we picked up at Whole Foods yesterday. and the pasture raised duck eggs and bacon we picked up from the country store. aaaand the oranges and maple syrup we picked up from Trader Joes. We get around when it comes to grocery shopping. Yeah…it’s sort of like a sport. A treasure hunting sort of sport. Me and an entire team of little people running from food a to food b, list checking, and trying to survive.
Anyway, after coming out of that refreshing cloud of realization that veggies and the term salad COULD be made part of an everyday breakfast choice, I started dancing around the kitchen pulling out all of the ingredients in a sunny sort of way, but then my darling four year old started throwing a fit over a game called Scrabble, in which he wasn’t permitted participation with his older “peers”. And so the cooking was disrupted and I turned mediator/ referee. (I have many hats.) Once things were settled, I switched on Joshua Bell radio; hoping it would stay that way. Peace and calm, I mean. Music is amazing magical and can sometimes hypnotize the pre-school brain. So, finally- this recipe came to life. I smiled the entire time making it, and I hope if you decide to give it a try, you will too.
Before I write out the ‘recipe’, there’s something you should know. Writing ‘cooked’ recipes does not come easy for me. When cooking, I rarely ever measure- so I will do my best to give you an idea of the measurements used. You can do this!
What you need:
- About 2 lbs brussel sprouts-woody ends removed. or you could leave them its up to you.
- 1 package uncured pasture raised bacon- cut into bite size pieces
- 1 vadalia onion- chopped
- 4-5 cloves of fresh garlic- minced
- 1/2 C good quality olive oil- we think Texas Hill Country olive oil ROCKS! but we may be partial, I’m not sure.
- Juice of two oranges.
- A couple TB pure grade b maple syrup
- a couple pinches of fine sea salt
- Pasture raised duck eggs.
Place brussel sprouts in a large food processor and pulse into shreds. Set aside. In a large cast iron skillet add chopped bacon. Fry over medium heat. Once brown and crispy, remove and drain on a paper towel lined plate. Drain the bacon grease into a glass heat safe bowl leaving a tablespoon or so for the onions. Add onions and cook until softened. Add brussels sprouts, remaining bacon grease and a pinch of fine sea salt, stir to coat. Add minced garlic and cook until greens are slightly wilted. Be sure to stir occasionally so the garlic doesn’t get burned. While the brussels are cooking, whisk together the salad dressing in a medium mixing bowl by adding orange juice and then whisking in the maple syrup and then the olive oil. Slowly until emulsified. Pour this over the brussels sprouts once they start to soften. Cook until the liquid is reduced. Remove from heat. Stir in the bacon crumbles. In a separate non-stick skillet (we use green pan) Add a TB pasture raised butter (no salt) . Melt over medium low heat. Add one duck egg at a time and cook on both sides. Flipping just after whites become solid. You want the yolk to remain runny.
To plate: Place a mound of brussels sprout salad on a plate and top with egg and chives for garnish.
- 1. 2 lbs brussels sprouts
- 2. 1 package pasture raised uncured bacon
- 3. 4-5 cloves of fresh garlic
- 4. 1 vadalia onion
- 5. fine sea salt
- 6. 1/2 C olive oil
- 7. juice of two oranges
- 8. 2 TB maple syrup
- 9. Duck eggs (1 per person)
- Place brussels sprouts in food processor and pulse into shreds. Chop bacon into bite size pieces and add to large cast iron over medium high heat. Fry. Remove and drain on paper towel lined plate. Pour 3/4 of the bacon fat into heat safe bowl and add chopped onions to skillet. Add a pinch of sea salt. Caramelize. Add shredded brussels sprouts and minced garlic. Add another small pinch of sea salt and wilt. While the brussels sprouts are cooking, whisk together the salad dressing in a medium sized mixing bowl. Add orange juice and maple syrup and whisk. Slowly add olive oil until emulsified. Pour the dressing over brussels sprouts. Heat and stir until liquid is reduced. Remove from heat. In a non-stick skillet add a TB butter and melt. Add 1 duck egg at a time and cook on both sides leaving the yolk runny on the inside. Chop some chives for garnish. Plate the salad by mounding the greens in the center of a plate. Top with egg and chives. Serve.