Crispy Brussels Sprouts & Eggs

I am a firm believer that Brussels sprouts are one of those items where you either love them or you hate them. I polled several people, and there wasn't a wide spread love fest for one of my favorite vegetables.

Crispy Brussels sprouts & eggs |

I happen to be a Brussels lover. Jake (the boyfriend), does not share the same obsession with sprouts as I do. Actually, a lot of my favorite foods he tends to hate (ahem-arugula). BUT, he does love my Brussels and eggs.

I can't blame him, I wasn't a big fan either. Neither their name, or smell makes them especially appetizing. If you know me, how I fell in love with Brussels is how I fall in love with a lot of food. I saw them one day in a grocery store 4 years ago and said "ehh, what the hell", and tossed them in my cart. I try to experience everything I can. 

That day, I shuffled into the kitchen determined to like Brussels sprouts. I sliced them up, pan seared them with a few spices and olive oil, let them cook until the fork could easily go through (but still had some crunch) and tossed them with some fried eggs. 

I was sold.

Plunging the crispy yet tender sprout into the golden egg yolk, drenching it in its silky liquid, I was wide-eyed and in love. Even the most resistant of Brussels sprouts haters will enjoy this dish, as they transform into something almost meat-like. A dark umami layer develops into the sprout layers. The tart, acidic bite of the pickled onion hits the silky egg yolk and the green parcels? A new level of breakfast has been achieved. 

This recipe takes less than 20 minutes, if you don't count the time it takes to soak the pickled onions. The pickled onions, in my opinion are completely worth it. They create a nice, acidic bite that cuts through the fatty egg yolk and salty/crispy sprouts. You definitely do not need to have them, but if you do make them, they keep for a couple weeks. 

Crispy Brussels sprouts & eggs |

This dish is filling, crispy, savory, and just a little bit spicy from the onion. It is the perfect way to start your day, because despite over half the bowl being Brussels sprouts, it tastes decadent! I love how simple this is to throw together, and you can customize it anyway you like.

Crispy Brussels sprouts & eggs |
Crispy Brussels sprouts & eggs |

The directions are below, but one tip: if you like your Brussels less crispy, just flip them earlier than 5 minutes! Also, you can have more than one egg of course! I just estimated for two servings, but this is easy to double, triple, or party size. They hold up well in the fridge if you want to make them ahead. 

Please, just make sure to add the onion, I promise you won't be disappointed. 

Crispy Brussels Sprouts & Egg

Recipe by Allie Brendel

One of the easiest breakfasts to whip up that is filling, and a tasty way to enjoy a bowlful of greens! Forget what you think about Brussels, I promise the combination of the garlic, and silky egg yolk, this dish is so delicious! The quick pickled onion provides a nice spicy bite, that seals the deal on this simple breakfast!

Cook time: 20 minutes

Total time: 1 hour 20 minutes

Yield: 2 servings

Calories per serving: 190 roughly


  • 2 cups halved Brussels sprouts
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • Salt & Pepper to taste
  • 2 eggs
  • 1 red onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 1 tablespoon honey

Cooking Directions

  1. Heat a cast iron skillet, medium heat, with a 1/2 tablespoon olive oil. Toss together the halved Brussels, salt & pepper to taste, and garlic powder.
  2. Place the Brussels sprouts carefully cut side down in the pan. Cook for 5 minutes (less if you want them less crispy), once they start to char, flip and mix around in the pan.
  3. Cook the Brussels sprouts for an additional 5 minutes. Set aside.
  4. Fry 2 eggs in a non-stick pan. My favorite way? Take a non-stick pan, bring it to medium heat with a little oil. Slide cracked egg into the pan, and begin the frying process, once the white are cooked, I take a little water (about a tablespoon), carefully pour it in the pan, then cover it to release steam for a couple minutes to cook the area around the yolk. This usually takes a couple minutes depending on your pan.
  5. You could also serve this with poached eggs as well!
  6. Portion out the Brussels, an egg (or two!) and add some of those pickled onions!
  7. FOR THE PICKLED ONIONS: Mix honey, vinegar, water, salt together, pour over thinly sliced onions in a container/jar. Let sit for 1 hour in the fridge! Enjoy!