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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

  1. Place Brussels sprouts whole in a medium-sized pot, bring to a boil, and let simmer until tender, approximately 10 minutes. 
  2. Heat oven to 400° F. 
  3. When Brussels sprouts are tender, drain and smash each one with the back of a mug until thin, flat, and circular. 
  4. Place on a cookie sheet, drizzle with olive oil, and bake until super crispy approximately 10 to 15 minutes
  5. 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.
  6. In your blender place egg yolks, dijon, lemon juice, and a pinch of salt. 
  7. 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
  8. Remove sprouts from the oven, and plate, Drizzle with the olive oil from the tin
  9. Fold the tuna into the hollandaise and garnish liberally on top of Brussels sprouts or serve on the side as a warm dip. Enjoy! 


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