Poached Eggs On Toast With Brussels Sprout Puree

Ingredients

• bread rounds
• brussels sprouts
• cream
• pepper
• salt
• eggs

Method

1. 1 Cut bread into rounds larger than poached eggs and fry until golden.
2. 2 Boil brussels sprouts until tender, squeeze dry in a cloth, and rub through a sieve.
3. 3 Mix the sprout puree with cream, pepper, and salt to form a thick consistency.
4. 4 Poach one fresh egg per crouton and place it on the fried bread.
5. 5 Arrange the green puree around the eggs and serve immediately under a hot cover.