750 g (1 1/2 lb) Brussels sprouts
salt
sugar
90 g (3 oz) butter
1/3 cup soft white breadcrumbs (optional)
2 tablespoons lemon juice
2 hard-boiled eggs
freshly ground pepper
salt
sugar
90 g (3 oz) butter
1/3 cup soft white breadcrumbs (optional)
2 tablespoons lemon juice
2 hard-boiled eggs
freshly ground pepper
method
1. Wash Brussels sprouts well, remove coarse outer and damaged leaves and trim stems.
2. Cook in boiling, salted water with a pinch of sugar added until tender, about 15 minutes.
3. Cook uncovered for first 5 minutes, cover for remainder of cooking time.
4. Drain well and keep hot in a vegetable dish.
5. Heat butter until foaming, add breadcrumbs, if used, and cook until golden brown.
6. Add lemon juice and pour over sprouts.
7. Finely chop whites of hard-boiled eggs, press yolks through a sieve.
8. Sprinkle on top of sprouts with a good grind of black pepper.
9. Serve immediately.
2. Cook in boiling, salted water with a pinch of sugar added until tender, about 15 minutes.
3. Cook uncovered for first 5 minutes, cover for remainder of cooking time.
4. Drain well and keep hot in a vegetable dish.
5. Heat butter until foaming, add breadcrumbs, if used, and cook until golden brown.
6. Add lemon juice and pour over sprouts.
7. Finely chop whites of hard-boiled eggs, press yolks through a sieve.
8. Sprinkle on top of sprouts with a good grind of black pepper.
9. Serve immediately.
serving amount
serves: 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
