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Brussel Sprouts ala Osteria la Buca

Joel Long
This is a favorite dish at a restaurant in L.A. I figured out how to make a damn fine version of it on my own.
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Ingredients
  

  • 2 cups or so of Brussel sprouts
  • olive oil
  • ¼ cup butter
  • ½ cup cream
  • ½ cup Parmesan Reggiano
  • tsp or so fresh lemon
  • salt and pepper to taste

Instructions
 

The sprouts

  • Cut Brussel sprouts in half then blanche them for 3 to 5 minutes
  • Either roast them or sauté them with olive oil until they have some crispness.
  • Salt and pepper to taste

The Sauce

  • Melt butter
  • Add cream and bring to a simmer
  • Remove from heat and stir in the parmesan cheese
  • Stir in lemon juice and salt and pepper
  • Put sauce in a bowl
  • Place Brussel sprouts over the top
  • Put the one or two poached eggs over the top
  • Pull the sauce and egg through the Brussel sprouts on serving
  • Grate or shave parmesan cheese to garnish

Notes

Poach the egg how you like to. When you break the yoke and pull it through the sauce, it practically makes hollandaise sauce. So good!