Shredded and Fried Buttery Brussels Topped with Egg and Avocado
1 Pound Brussels Sprouts
1 Tablespoon Ghee
Sea Salt, to taste
Pepper, to taste
½ Tablespoon Olive Oil
1 Pasture-Raised Egg
1 Cup Cherry Tomatoes
2 Tablespoons Crumbled Organic Goat Cheese
Steps to Prepare
Using the Veggie Bullet, shred the brussel sprouts into a large bowl.
In a skillet on medium, heat the ghee then add the shredded brussel sprouts to toss for about 5-7 minutes or until browned. Add to plate and set aside.
Add oil to skillet to warm, then crack the eggs. Heat until whites are cooked. Place over the top of the brussel sprouts and serve with goat cheese, avocado and tomato.
Don't have a Veggie Bullet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.