Ingredients

The following ingredients have 1 Servings
  • 5 brussels sprouts shredded (about 3/4 cup)
  • 5 asparagus spears (ends cut off, made into ribbons with a vegetable peeler)
  • 1 teaspoon extra virgin olive oil
  • 2 eggs
  • 1 tablespoon vegan basil pesto
  • 1/2 tablespoon mayonnaise
  • 1 teaspoon lemon juice

Instruction

  • Heat pan over medium heat and add brussels sprouts and asparagus ribbons.
  • Cook for a few minutes.
  • Make two small indentations in the mix and crack the eggs into those openings.
  • Add salt/pepper to taste.
  • Cook until whites are set, and yolks are cooked to your liking, using a knife or fork to move the whites around a bit to help them cook faster.
  • In a small bowl whisk together vegan basil pesto, mayonnaise and lemon juice.
  • Serve drizzled with sauce.