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Sauteed pak Choy and Brussels Sprouts with Eggs Sunny Side Up - this is the ultimate savory breafast for a morning when you have a little bit more time to spend in the kitchen. It's probably my most favorite savory breakfast, because it includes eggs and all things green (I also sneaked in some baby spinach for even more of a healthy kick!) . I love to pair this with avocado on toast.

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Sauteed Pak Choy and Brussels Sprouts with Eggs

Recipe by Veronika Sykorova

This Sauteed Pak Choy and Brussels Sprouts with Eggs is an unusual combo for breakfast, but it's my favorite to make when I'm tired of the classic breakfast foods and want to add more greens into my breakfast! It's surprisingly filling but light, and so good!

  • Total Time30 mins
  • Yield2-3 1x
  • DietVegetarian

Ingredients

Scale
  • 1 tsp extra virgin olive oil
  • 1 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 1 tsp coconut oil or ghi
  • 1 spring onion
  • 12 big brussels sprouts
  • 2 bunches of pak choy (or bok choy, but you'll probably want to use only one since it tends to be bigger)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 4 eggs + more coconut oil for cooking (about 1 tsp, add less if you're making less eggs)
  • 2 large handfuls baby spinach
  • sea salt, pepper
  • cayenne pepper (optional)
  • a few sundried tomatoes in olive oil, drained

Instructions

  1. Start by making the dressing. In a small bowl, mix the olive oil, apple cider vinegar, maple syrup, stir and set aside.
  2. Finely chop the spring onion and move aside. Remove the stems of the brussels sprouts and chop them into quarters (or halves if they're small).
  3. Heat the coconut oil (or ghi) in a big pan over medium-high heat. When hot add the onion and cook for a minute or so. Add the brussels sprouts and toss. Add a splash of water and cover with a lid. This way it sautees and steams at the same time.
  4. Let that cook for 10 minutes and stir occasionally. While that's cooking, chop the pak choy.
  5. Lower the heat a bit and add the pak choy along with the dried herbs. Mix with a spatula and add another splash of water and cover.
  6. Cook for 10 more minutes.
  7. Meanwhile start on the eggs. Heat some coconut oil on a big pan.
  8. When hot add the eggs, season with salt and pepper and let them cook for 5-10 minutes depending on how done you like them. If you cook them covered they'll cook quicker.
  9. Add the spinach to the pan with pak choy and cook covered for 1-2 minutes just until the spinach becomes wilted. Turn the heat off, add the dressing and toss.
  10. You can dust the eggs with a little bit of cayenne pepper if you like before serving.
  11. Serve with a few sundried tomatoes, fresh tomatoes, or other veggies of choice.

Notes

I don't recommend storing the eggs, but you can store the sauteed bok choy and brussels sprouts if needed in an airtight container in the fridge for up to 2-3 days. Reheat them in a pan on the stove with a splash of water.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/sauteed-pak-choy-and-brussels-sprouts-with-eggs/