Brussels Sprouts And Salami Breakfast

• 2 teaspoons Olive Oil, Divided
• 1/2 pounds Brussels Sprouts, Trimmed And Chopped
• 1/3 cups Diced Napoli Salami
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Dried Rosemary
• 1/4 teaspoons Dried Oregano
• 1/4 teaspoons Dried Italian Basil
• 1/4 teaspoons Kosher Salt
• 1/8 teaspoons Freshly Ground Five Peppercorn Melange
• 2 Large Eggs

1. Heat 1 teaspoon olive oil in a medium skillet over medium high heat. Add Brussels sprouts, salami, and seasonings once the pan is hot. Saute for 5-6 minutes or until Brussels sprouts are completely cooked. Transfer cooked mixture to bowls or plates.
2. Heat remaining olive oil in the same skillet. Crack eggs into the skillet, carefully making sure that they do not touch each other. Cook the eggs for 1 minute. Add 1 tablespoon of water to the center of the skillet and cover with a lid until the whites on the top of the eggs set.
3. Top the cooked Brussels sprouts and salami mixture with the prepared eggs. Season eggs with additional salt and pepper if desired.

olive oil, brussels sprouts, napoli salami, garlic, rosemary, ubc, ubc, ubc, freshly ground five peppercorn, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/brussels-sprouts-and-salami-breakfast/ (may not work)