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340g brussels sprouts
1/2 cup margarine
2-3 boiled eggs
Wash the Brussels sprouts in clean water. Trim the ends and chop each Brussels to two equal halves.
Heat a pan. Add 1/4 cup of margarine to the pan and let it melt with the heat. Once the margarine has melted, add the Brussels sprouts and mix it in with the margarine. Then, add 1/2 cup of water, close the pan with a lid and let the Brussels sprouts cook for 10 minutes.
Remove the lid from the pan. Add 1/4 cup of margarine and stir it in with the Brussels. Stir and let the Brussel sprouts cook completely. Once done, turn off the stove.
Transfer some of the sauteed Brussels to a bowl. Chop one boiled egg and add it on top of the Brussels in the bowl.
Using a fork, mix in the Brussels with the eggs and enjoy the sweet nutty savoury flavour of this delectable dish.
- Brussels sprouts are rich in folate/folic acid(vitamin B9)
- Folic acid is essential for red blood cell maturation
- Adequate intake of folic acid during pregnancy minimizes the risk of certain birth defects in newborns.