Brussels Sprouts with Eggs and Cheese

In the 1970s, I was living in New Jersey but commuting into NYC to work at the New School. I'd often work classes that got out at 10:10 pm, so it was well after midnight before I got home. Heated up vegetables with eggs and cheese were a quick easy dinner, and comfort food. Now Gavin has come to really like this version.

Trim the ends off 2-3 cups of Brussels sprouts, and remove loose leaves. If they are large, cut in half of quarters. Smaller whole sprouts are fine.

Melt a Tablespoon of butter with a Tablespoon of extra virgin olive oil in a large cast iron frying pan. Add the Brussels sprouts, and saute until you can insert a fork without trouble.

Crack 3 eggs into the pan, and stir gently to coat.

Add 1/2-3/4 cup grated sharp cheddar cheese, and cook on lower heat until the cheese is melted.

Brussels Sprouts Salad

• 5-6 cups Brussels sprouts, ends trimmed and loose leaves removed
• 3/4 cup Craisins or other dried cranberries
• 3/4 cup chopped pecans
• 1/2 cup blue cheese or feta or a combination, chopped or crumbled
• 2-3 pears or apples or a combination, cored and chopped
• 1-2 avocados, chopped (optional)

Chop the Brussels sprouts (half, quarter or smaller, depending on their size) and put in a large bowl with the fruit, nuts, and cheese. Add

• 1 Tablespoon Penzey's freeze dried shallots

Put the shallots in a small bowl with a Tablespoon of boiling water to soften.

In a small bowl, whisk together

• 1/4 cup extra virgin olive oil
• 1/4 scant cup balsamic vinegar
• 2 Tablespoons Vermont maple syrup
• 1 teaspoon mustard

Toss the vinaigrette and the shallots with the salad, add salt and pepper to taste.