Makeshift Meals-Brussel Sprouts Hash & Eggs.

I had some Brussel sprouts left over from Yule (gasp!) and as I’m the only one in this house who likes the yummy little cabbage brains,I knew I could eat them however I liked!

Soooooo. I roasted them up with some wee potatoes (also left over from Yule) and seasoned them simply with salt and pepper.

Or maybe just salt…I don’t see any pepper? Do you?!

I couldn’t stop myself from picking at them just the way they were but that does not a meal make.

Channeling my inner brunch lover, I promptly fried two eggs and plopped them on top:

And enjoyed the hell out of the whole mess! It was amazingly satisfying. I will definitely be adding this one to the menu when I open my hip new diner in … never.

You should try it too!

Makeshift meal? Will you marry me? ❤

Asparagus & Eggs

non-recipe recipe.

I suppose this is where I tell you something interesting about asparagus, or tell a story about my life or how this recipe came to be. I know from my own experience when I’m looking at recipes I scroll past all the words to get to the good stuff-THE FOOD- soooo scroll away!

Asparagus & Eggs-Serves Two

  1. One bunch of asparagus
  2. Minced garlic to taste
  3. butter/oil as you wish, in whatever quantity you desire
  4. 4 eggs
  5. salt and pepper

Heat your fat in a pan, add your asparagus and then the garlic. Sauté for five mins or so on medium-high heat. Season with salt and pepper. Lay asparagus flat in pan and group into two equal patches. Crack two eggs on each patch, cover, lower heat to medium and cook until eggs are set to your liking. Serve with buttered toast. Yum!DSC07324