Smashed Brussels sprouts with tuna hollandaise
This brown butter tuna hollandaise is the perfect way to switch up your benny game.
YIELDS
2
TO
4
Ingredients
- 1 lb unsalted butter
- 4 egg yolks
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- Dash of worcestershire
- 2 cups Brussel sprouts, whole washed
- 2 tablespoons olive oil
Directions
- Place Brussels sprouts whole in a medium-sized pot, bring to a boil, and let simmer until tender, approximately 10 minutes.
- Heat oven to 400° F.
- When Brussels sprouts are tender, drain and smash each one with the back of a mug until thin, flat, and circular.
- Place on a cookie sheet, drizzle with olive oil, and bake until super crispy approximately 10 to 15 minutes
- While they are roasting, place 1 lb of butter in a saucepan and melt and continue to cook until the milk solids start to change color and caramelize. Remove from heat and let sit while you assemble your hollandaise ingredients.
- In your blender place egg yolks, dijon, lemon juice, and a pinch of salt.
- Start the blender and slowly drizzle in your warm brown butter. The hollandaise will start to thicken and once you have all the butter incorporated, season to taste
- Remove sprouts from the oven, and plate, Drizzle with the olive oil from the tin
- Fold the tuna into the hollandaise and garnish liberally on top of Brussels sprouts or serve on the side as a warm dip. Enjoy!
