Ingredients
- 2 lbs brussels sprouts, halved
- 1/4 cup olive oil, divided
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter, divided
- 1/2 cup fresh breadcrumbs
- 1 garlic clove, sliced
- 1 anchovy fillet
- 2 large hard boiled eggs, peeled and finely chopped
- 1 oz parmesan cheese, grated (about 1/4 cup)
- 1 tbsp chopped fresh flat leaf parsley
- 1 tbsp fresh lemon juice
Preparation
Step 1
preheat oven to 425. toss brussels sprouts with 2 tbsp olive oil. sprinkle with salt and pepper, and spread in an even layer on rimmed baking sheet. bake brussels sprouts in oven until golden brown 18 to 20 mins.
Meanwhile heat 1 tbsp butter in a small skillet over medium. add bread crumbs, and cook, stirring occasionally until golden brown, about 3mins. transfer to a small bowl, and set aside. wipe skillet clean with paper towel.
add remaining 2 tbsp each olive oil and butter to skillet; add garlic and anchovy. cook, stirring constantly and breaking up anchovy until mixture is slightly golden and has a nutty fragrance, about 2mins. remove from heat, and set aside. stir together chopped eggs, bread crumbs, parmesan and parsley in a medium bowl.
remove sprouts from oven and toss with garlic mixture and lemon juice. transfer to a serving dish, and top with egg mixture.