Crispy Brussels Sprouts Recipe
poached eggs, heirloom carrots, hollandaise, lemon
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Ingredients
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Brussels Sprouts
Poached Eggs
Heirloom Carrots
Hollandaise Sauce
Method
Prepare Brussels Sprouts
- 1
Roast the Brussels Sprouts
Preheat your oven to 425°F (220°C). Trim and halve the Brussels sprouts. Toss them in olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, shaking halfway through, until crispy and golden brown.
Cook Heirloom Carrots
- 2
Poach Eggs
- 3
Poach the Eggs
In a saucepan, bring water to a gentle simmer and add vinegar. Crack eggs into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels.
Make Hollandaise Sauce
- 4
Prepare Hollandaise
In a heatproof bowl, whisk egg yolks and lemon juice until thick. In a saucepan, melt butter until bubbling. While whisking the egg mixture, slowly drizzle in the butter until smooth and creamy. Season with salt and cayenne pepper.