Brussels Sprouts and Egg Loaded Toast
Ingredients
- 4-6 Brussels sprouts
- Splash of olive oil
- Salt and pepper
- 2 eggs
- Sourdough bread
- Mayonnaise, butter, or cream cheese
- Frank's RedHot sauce
Preparation
Thinly slice 4-6 Brussels sprouts and sauté them in a splash of olive oil until crispy; season with salt and pepper.
Remove from heat and wipe the pan clean.
Whisk together 2 eggs.
Add another splash of oil to the pan and, once hot, add the eggs, reduce heat, and cook for 2 minutes while stirring.
Toast the bread and top with mayonnaise, butter, or cream cheese.
Add the Brussels sprouts and eggs on top.
Drizzle with Frank's RedHot and season with sea salt and pepper.
