Poached Egg & Brussel Sprouts

I could say that this dish was a function of my random creativity, but I would be lying. Today is Friday, arguably the best day out of the week..next to Saturday and Sunday. Why? Because it is pizza night. It doesn't matter where, when or how, pizza will be joining me for dinner. With Friday comes the end of this week's grocery stash. So when it came time to make breakfast this morning I needed to get rid of the fresh brussel sprouts and tomatoes before they went bad. Voila', you have a yummy salad for breakfast.

Ingredients

1 egg
2 cups of shaved or roughly sliced raw brussel sprouts
1/2 cup cherry tomatoes
1/2 diced hot pepper (optional)
1 tablespoon extra virgin olive oil
salt/pepper to taste
1 tablespoon white vinegar (for the poaching)

For the egg:
Fill a small pot with a few inches of water and add a tablespoon of vinegar

Gently crack egg into a small dish or ladle spoon

Bring water to a simmer over medium heat, then take a spoon and stir the water in one direction. Once you have created a whirlpool motion, very gently slide the egg into the center

Place a lid over the pot for 3-4 minutes and then gently scoop your poached egg up with a straining spoon

For the salad:
Bring brussel sprouts, tomatoes, and olive oil to a medium heat in small pan

Occasionally stir every few minutes until the sprouts are tender and the tomatoes are blistered

Add salt & pepper to taste or try mixing in a spoonful of feta

Enjoy!