Brussels Sprouts, Egg, & Parmesan


#32: Beautiful brunch baby

a fistful of arugula
a long drizzle of Brianna’s Real French Vinaigrette
1/2–3/4 cup sauteed Brussels sprouts (with pancetta here!)
1 tbs or so of shredded Parmesan cheese
1/2 tbs butter
an egg

  • Toss greens in dressing. Pile warm Brussels sprouts on top. Fry egg in butter and slip on top. Sprinkle the whole things with Parmesan cheese and salt / pepper. Brunch!