Brussels tops are just as delicious and nutritious as the sprouts themselves, but not everyone knows that. They crown each plant and each plant has only one. During the winter months, seek them out – you’ll find them in greengrocers and farm shops from November onwards. They have a little spring to their green and a delicate character, and they fry up perfectly for breakfast.
- 1 firm Brussels top
- 2 tablespoons extra-virgin olive oil
- 100g (3.5oz) chorizo, sliced into 1cm (0.5in) thick rounds
- 1 onion, sliced
- 1 garlic clove, sliced
- 2 rosemary sprigs
- 1 small knob of butter
- 2 eggs
- salt and freshly ground black pepper
Bring a large pan of salted water to the boil. Add the whole Brussels top, return to a simmer and cook for 1–2 minutes, until just tender. Drain well.
Heat a large frying pan over a medium heat. Add the olive oil and when hot add the chorizo, the sliced onion and garlic, and the rosemary. Season with a little salt and pepper and cook, stirring regularly, for 8–10 minutes or until the onions are soft and beginning to caramelize.
Spoon the chorizo and onions to one side of the pan. Slice the sprout top exactly in half down its core, season the two halves with salt and pepper, and add them to the pan, cut-side down. Fry the sprout tops for 2–3 minutes on each side until lightly charred.
Divide the chorizo and Brussels tops equally between two warmed plates. Add the butter to the pan and when it’s bubbling crack in the eggs and fry gently to your liking. Place the eggs on the plates and spoon over any spicy, fatty butter from the pan. Then, place all this in your face.
Published by Quadrille Books