Grana Brussels sprouts with boiled eggs and rye bread

Ingredients

For 1 serving

• Brussels sprouts250 g
• Eggs2
• Grana Padano15 g
• Extra virgin olive oil2 teaspoons
• Rye bread50 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: October – February

Method

1. Bring a pan of water to the boil. Meanwhile trim the Brussels sprouts: remove any damaged outer leaves and cut off the base, then wash them.
2. Salt the water and boil the sprouts for 6 minutes, until a knife tip goes in with little resistance; drain, cool under cold water and halve them.
3. Meanwhile put the eggs in a small pan covered with cold water, bring to the boil and cook for 9 minutes; cool in cold water, peel and cut into wedges.
4. Heat the extra virgin olive oil in a pan over medium heat and lay the sprouts cut side down; brown them for 6 minutes without moving them, until deep golden and crisp. Season with salt.
5. Toast the rye bread in a dry pan or on a griddle for 1–2 minutes per side until crisp, and grate the Grana Padano.
6. Serve the sprouts with the eggs, sprinkle with Grana and black pepper and serve with the toasted bread.