SERVES 2 · VEGETARIAN, GF, DF ADAPTABLE
My kids often give me puzzled looks for some of the combinations I come up with to use up leftovers. One morning I sautéed leftover Brussels sprout hash in a skillet with leftover quinoa and I wondered to myself, why have I not done this before? It was so delicious and checked off all the important boxes for me: good fats, protein, complex carbohydrates, and fiber. Although you do need already cooked quinoa to make this, the rest of the prep is really fast, making this very doable for a weekday morning or a really quick dinner.
4 tablespoons ghee (not DF), unrefined extra-virgin olive oil, unrefined avocado oil, or unrefined virgin coconut oil
½ pound Brussels sprouts (about 2 cups), halved and thinly sliced, ends discarded
½ cup cooked quinoa, millet, or brown rice
2 big pinches of sea salt
Freshly ground black pepper
½ teaspoon sriracha, or more to taste
½ teaspoon sea salt
2 large eggs
1. Heat 2 tablespoons of the ghee in a medium-size skillet over medium heat. Add the Brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes.
2. Add the quinoa, salt, and pepper to taste and cook until the quinoa is warmed through. Stir in the sriracha. Taste for seasoning. Set aside.
3. In a medium skillet, heat the remaining 2 tablespoons of ghee. Crack one egg into a small bowl, then slide into the skillet. Repeat with the remaining egg. Cook until the whites are set and you achieve desired doneness on the yolks, about 4 minutes for soft, runny yolks.
4. Divide the sprout mixture between two bowls and top each with a fried egg.
ASK PAMELA: Should I crack my eggs one at a time in a separate bowl before adding them to the rest of the recipe’s ingredients? Yes, I advise cracking eggs in a separate bowl in case you get a bad egg.
How do I know if I have a bad egg? You’ll know!!! Without getting too graphic, let’s just say there is no mistaking a bad egg.
What about a red dot on the egg yolk or white? A red dot is nothing to worry about. A red dot on the yolk is likely from a burst capillary in the hen’s ovary or yolk sac. A red dot in the white of the egg is probably either a brown blood spot or a tiny bit of tissue sloughed off from the oviduct wall. Both are harmless.