Japanese-Inspired Sous Vide Brussels Sprouts with Spiced Eggs
What Started it all:
Eggs, Brussels sprout, spices (cumin, paprika, chili powder), sous vide
(Whisks eggs energetically, moving around the kitchen with a lively and bubbly demeanor)
Ingredients
- 8 eggs
- 1 lb Brussels sprouts
- Spices: cumin, paprika, chili powder
- Sous vide machine
Instructions
- Preheat the sous vide machine to 185°F (85°C).
- Trim and halve the Brussels sprouts, then place them in a sous vide bag. Season with a pinch of salt and pepper, and vacuum-seal the bag.
- Submerge the bag of Brussels sprouts in the preheated water bath and cook for 1 hour.
- While the Brussels sprouts are cooking, prepare the spiced eggs. In a bowl, whisk together the eggs and a pinch of each spice (cumin, paprika, and chili powder).
- Heat a non-stick skillet over medium heat and pour in the spiced egg mixture. Cook, stirring gently, until the eggs are softly scrambled.
- Once the Brussels sprouts are done, remove them from the water bath and carefully open the bag.
- Plate the sous vide Brussels sprouts and top with the spiced scrambled eggs.
- Serve immediately and enjoy!
This Japanese-inspired recipe combines the tender, flavorful Brussels sprouts cooked to perfection with the aromatic and spiced scrambled eggs. It's a quick and easy dish that's sure to delight your taste buds!