3 Servings, 2 Protein (per serving), 2 Vegetable (per serving)


8 ounces of yellow onion, thinly sliced

1 lb brussel sprouts, trimmed

coarse kosher salt to taste

2 tablespoons apple cider vinegar

3 tablespoons olive oil, divided

1 cup water

6 poached eggs (2 per serving)


Heat 1 tablespoon of olive oil in skillet. Add onion; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and stir until brown and glazed, about 3 minutes. Halve Brussels sprouts lengthwise and cut lengthwise into thin (1/8-inch) slices. Heat remaining 2 tablespoons of olive oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper and sauté until brown at edges, 6 minutes. Add 1 cup water and sauté until most of water evaporates and sprouts are tender but still green, 3 minutes. Add shallots; season with salt and pepper.

Top each serving with 2 poached eggs.

© 2014, Rodney J. Voisine, MD, PA Medical Weight Loss & Wellness



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