Sprouts are probably one of my favourite vegetables. They definitely get an deserved bad reputation in this country; most people associate them with just a soggy necessity scraped to the side of Christmas Dinner. But if cooked correctly, they are so tasty! Whilst in America I was genuinely shocked at how often I saw them on a restaurant menu, it was actually more of a surprise if they weren’t included in one of the dishes or as a side order!
One of the most memorable breakfasts that we had was at Ollo’s restaurant in Malibu. We had just finished a 2 hour hike through the Santa Monica hills and were absolutely starving. We had looked this place up online beforehand so were expecting good things, and boy were they good. We decided on this ‘Brussels Sprout and Pancetta’ dish as it sounded unusual and not your standard breakfast egg offering. It was delicious.
So many different flavours and textures on one dish; the roasted chickpeas were something which I had never tasted before; the tomatillo salsa was spicy yet refreshing; the sprouts were sliced thinly and seasoned just right and the egg was perfect runny-ness. I knew instantly that I was going to have to try and recreate this at home.
This one takes a little bit more time, so something to save for a weekend brunch or even a midweek dinner if you can. Quinoa is one of my favourite grains, and by adding it to this dish you are also upping the protein content. I included some ham but just skip this bit if you want to make it vegetarian. Making your own salsa is definitely worth the effort, it tastes so much fresher and flavourful than a shop bought version. You can make a batch of the roasted chickpeas,pop them in a tupperware container and use to top salads or even soups instead of croutons.
60g Sliced Brussel Sprouts
20g uncooked Quinoa
1 slice ham
10g chopped sundried tomatoes
1 sliced spring onion
Salt and Pepper
Low calorie spray
1 spring onion
salt and pepper
Pre-heat oven to 200 degrees. Drain and wash your can of chickpeas and pat dry. Remove any of the shells. Make sure they are pretty dry before putting on a baking tray with some low cal spray and seasoning with salt and pepper. You want to roast them for about 20-30minutes. Every 10 minutes just give them a shake and check that they are okay. Once roasted, remove from tray and toss with any spices which you might like, I used some smoked paprika this time.
Dice the tomato, slice the spring onion and cut up chilli and coriander to taste. Add to a small pan and heat until everything starts to breakdown, you might need to add a little bit of hot water to ensure doesn’t dry out or burn.
Cook the Quinoa according to packed instructions. Once cooked, add the sliced sprouts and stir. You might need to add a little bit of extra water at this point. Season with lots of black pepper and a little bit of salt. Then add the ham, spring onion and sundried tomato pieces. This should only take 3-5 minutes to come together as you don’t want to overcook the sprouts!
Fry your egg, I like to flip mine but be careful not to break the yolk if you do! Or you could poach if you prefer.
Serve up the sprouts mixture, scatter on the roasted chickpeas, drizzle your salsa over the plate and then top with your egg. Add a slice of thick sourdough bread or I toasted a bagel thin to go with mine. Absolutely delicious!
Be open minded and try something different for brunch!
Love Abi xx
Nutritional Information (without bread)
15g Protein; 30g Carbohydrates; 6g Fat