Brussels Sprouts

with Soft-Boiled Eggs and Avocado

prep time: 10 minutes cook time: 8 minutes yield: 6 servings

If you had told me when I was a child that someday I
would love Brussels sprouts, I would have laughed.
But you know what? I do! Especially when you use
my method for making the best Brussels sprouts!

My technique requires two steps, but it’s worth it: first
I blanch them and then I sauté them. Blanching
Brussels preserves their bright color and cuts down
the cooking time to retain more nutrients and a fresh
flavor.

Why are these the best Brussels sprouts? Well, it isn’t
just the way they’re prepared. The garnish of soft-
boiled egg and avocado really steps it up! I love
anything with a soft-boiled egg added to it. If you are a
keto-vegetarian (or if, like my son Kai, you do not like
bacon), feel free to leave the bacon out.

1½ pounds Brussels sprouts, trimmed
1 cup chopped radicchio or kale
2 strips bacon, diced (optional)
2 tablespoons unsalted butter (or coconut oil if dairy-