Balsamic Tomatoes & Brussel's Sprouts

December 14, 2017


Sprouts for breakfast? Why not!


I’ve caramelised these Sprouts by sautéing them in Olive Oil and Balsamic Vinegar - the sweetness of the Cherry Tomatoes and warmth of the Garlic and Thyme balances out the bitterness of the Sprouts just perfectly. All this with a nest of avocado on Toast with a Poached Egg on top - heaven! 



Serves 1




1 tsp of Olive Oil

5 whole Brussels Sprouts, peeled and quartered

1 Clove of Garlic, peeled and halved

Sea Salt

Black Pepper

5 Cherry Tomatoes, Halved

3 sprigs of Thyme, leaves separated from stalks and stalks discarded 

1 tbsp of Balsamic Vinegar


The rest:

1 slice of bread, toasted

Quarter of an avocado, thinly sliced and fanned

2 tsp of any vinegar (malt will do)

1 egg (free-range, preferably organic), poached 




Start by getting your bread ready in the toaster but don't press down just yet and prepare your avocado ready for assembling. Then fill a small frying pan with water and bring to the boil.


Meanwhile, put the oil, sprouts, garlic, salt and pepper in a frying pan or wok and saute for around 5 minutes until the sprouts begin to turn brown. Add the balsamic vinegar and a very small splash of cold water, and continue stirring for 2-3 minutes. If they start to burn, turn the heat down and add another small splash of water.

Put your bread down in the toaster. The pan of water should be boiling so take it off the heat while you crack the egg in then return to the heat. Bring to the boil and then turn the heat off. Leave in the water until everything else is cooked (around 3-4 minutes). 


Now add the tomatoes flesh side up and thyme, and continue cooking until the tomatoes start to sink slightly. Turn them over and take off the heat and leave them cooking in the pan ensuring they are still holding their shape. 


Now assemble your plate - toast first, then avocado, then the egg (check that the white is cooked all the way through before serving). Then transfer your sprouts to the plate and enjoy!




This can easily be made plant-based by adding mushrooms and pine-nuts to the spouts. They will be the perfect accompaniment with the garlic and thyme!

Share on Facebook
Share on Twitter
Please reload

© 2018 Too Many Foodies