Crumb Covered Sprouts Recipes

PARMESAN CRUMB COATED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Cook the Brussels sprouts in a large pot of boiling salted water until softened but not falling apart, about 5 minutes. (Timing will vary depending upon the size of the Brussels sprouts.) Drain well.
• Place the oil and garlic in a 9- by 13-inch baking pan and roast until fragrant, about 5 minutes. Add the Brussels sprouts and salt and toss to coat. Toss together the Parmesan, and breadcrumbs in a small bowl and scatter the mixture over the Brussels sprouts. Dot with the butter.
• Bake until the crumbs are golden brown and the Brussels sprouts are tender and piping hot, about 15 minutes.

CRUMB-TOPPED BRUSSELS SPROUTS

Steps:

• Trim the brussels sprouts and cut an X in the core of each. Place 1/2 inch water in a large saucepan; add the sprouts. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender; drain. , Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, cheese and remaining butter; sprinkle over brussels sprouts. , Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer.

ROASTED BRUSSELS SPROUTS WITH BROWN BUTTER BREADCRUMBS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the Brussels sprouts, oil and a generous pinch of salt and pepper on the baking sheet until coated. Spread the sprouts, cut-side down, in a single layer and roast until tender and browned, 20 to 25 minutes.
• Meanwhile, heat the butter in a medium skillet over medium heat until it starts to brown. Add the garlic and cook until soft, about 30 seconds. Add the breadcrumbs, thyme, pepper flakes and a pinch of salt and cook, stirring occasionally, until the crumbs are golden brown, 2 to 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Scatter over the Brussels sprouts. Garnish with thyme sprigs if using.

BREADED BRUSSELS SPROUTS

Steps:

• Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
• In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
• Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
• Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
• Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
• Add the rest of the ingredients to the bowl and toss to cover.
• Spread the sprouts onto a baking sheet.
• Bake in a 400˚F (200˚C) oven for 20 minutes.
• Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
• Enjoy!

CRUMB-COVERED POACHED EGGS

Steps:

• For the seasoned crumbs, put the bacon in a medium skillet and cook over medium heat, stirring often, until browned and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Melt the butter in the skillet with the bacon fat over medium heat, then add the panko. Toast, stirring constantly, until golden brown, about 5 minutes.
• Transfer the crumbs to a medium bowl. Chop the cooked bacon very finely. Add it to the crumbs and toss well. Season with cayenne, salt, and pepper. There should be about 1 3/4 cups. Set aside.
• For the eggs, bring water in a medium saucepan to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Add the salt. Fill a medium bowl with ice water and set aside.
• Poach 4 eggs at a time. Crack 1 egg into a small cup or saucer. Hold the cup in the simmering water and slip the egg in. Repeat with 3 more eggs. Slip a spatula under the eggs, giving them a gentle nudge, to keep them from resting on the bottom of the pan. Poach the eggs until the whites turn opaque but the yolks remain soft, 2-3 minutes. Lift the eggs from the pan with a slotted spoon or spatula into the bowl of ice water to quickly stop the cooking. Meanwhile, poach the remaining 4 eggs.
• When the eggs are cold, set them on paper towels to drain. Trim off any ragged egg whites to tidy up the egg into a neat shape. Gently pat the 8 eggs all over with paper towels so they are dry for coating.
• Put the flour in a medium bowl. Beat the remaining 3 eggs with 1 Tbsp. water in another medium bowl. Arrange 3 bowls as follows: flour-eggs-crumbs. Working with 1 poached egg at a time, gently dredge in flour; next gently roll in beaten eggs, covering it completely; then dredge in the crumbs. Set the crumb-coated egg on a parchment paper-lined baking sheet. Repeat with the remaining 7 eggs, spacing the eggs evenly in one layer. The eggs can stay like this, at room temperature, for up to 2 hours.
• Preheat the oven to 350°F. Bake the prepared eggs until they are deep golden brown and warmed through, 10-15 minutes.
• Variations:
• Pancetta and Parmigiano crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 4 tablespoons butter in a medium skillet over medium heat. Add 1/2 cup finely diced pancetta and cook until lightly browned, about 15 minutes. Continue with the recipe, adding 1/4 cup finely grated Parmigiano-Reggiano with salt and freshly ground black pepper.
• Tarragon and parsley crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 8 Tbsp. butter in a medium skillet over medium heat, and continue with the recipe, adding 1 Tbsp. minced fresh tarragon leaves and 3 Tbsp. minced fresh parsley leaves with salt and freshly ground black pepper.
• Chorizo crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 4 Tbsp. butter in the skillet over medium heat, and continue with the recipe, adding 1/4 cup finely minced Spanish chorizo with salt and freshly ground black pepper.

BRUSSELS SPROUTS BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
• In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
• Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

PAN-FRIED SPROUTS & CRUNCHY CHORIZO CRUMBS

Steps:

• Tip the bread into a food processor and pulse into crumbs. Add the chorizo and pulse again to combine. Heat a little of the oil in a large frying pan, and cook the chorizo crumbs gently for 20 mins, drizzling with more oil if the pan becomes dry, until the chorizo has released its fat and becomes crisp and the crumbs are toasted. Scoop out onto a plate. Will keep in an airtight container at room temperature for up to a day.
• Heat the butter in the frying pan until foaming, then cook the sprouts gently for 15 mins, turning occasionally until golden and slightly charred. Toss in the crumbs and cook for a minute to heat through, then serve.

CRISP-TOPPED SPROUTS

Steps:

• Remove any tough leaves and trim sprouts, then steam or boil for 10 mins until tender.
• Tear the bread into crumbs. Heat a large frying pan and pour in the olive oil. Add the bread and fry until just crisp. Tip in the flaked almonds, garlic and lemon zest, then cook gently until everything is golden. Place the sprouts in a serving dish, season, then toss with the crumbs and a little extra olive oil to finish.

BRUSSELS SPROUTS WITH PANKO

Steps:

• Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
• Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
• In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
• Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.