Women's Health Australia - - FOOD HUB -


70g (about 4) pancetta or ba­con strips

500g brus­sels sprouts 2 eggs

2 tsp olive oil, for fry­ing 120g spring onions, sliced 1 fresh red chilli, thinly sliced (op­tional)

Dress­ing (op­tional):

80ml soy sauce

2 tsp crushed gar­lic

1 tsp fresh gin­ger, grated 80ml rice malt syrup ¼ tsp fish sauce

1. Fry the pancetta or ba­con un­til crispy. Chop into small pieces and set aside.

2. Finely slice the brus­sels sprouts. Put them in a large bowl, add 60ml (¼ cup) of water and mi­crowave on high for

2–3 mins or un­til sprouts are soft.

3. Make the dress­ing by whisk­ing all the in­gre­di­ents to­gether in a bowl.

4. Fry the eggs in a small non-stick fry­ing pan with a dash of olive oil.

If you pre­fer cooked spring onion, you can also cook them at this point, to bring out their flavour.

5. To serve, di­vide the brus­sels sprouts and spring onion be­tween two serv­ing bowls, and top with a quar­ter of the dress­ing. Crum­ble over the pancetta or ba­con. Place the eggs on top and drizzle with the re­main­der of the dress­ing. Top with the chilli (if us­ing).

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