Poor Rory had a bad night’s sleep last night, which is incredibly rare, and whilst I snoozed (mainly) blissfully unaware, O had to go and comfort him lots. Needless to say I had two tired boys on my hands this morning. I made breakfast for them whilst they did a spot of stretching together! After yesterday’s beautiful weather we had planned on meeting up with all of our favorite neighborhood families for a scoot along the river. However, once we stepped outside it started to pour. Lucy was incredibly sweet, seeing how sleep deprived O was, offered to take Rory to theirs for a play date whilst we relaxed. Rory loves Teddy’s house so he went off happily and came home in a much better mood. We strolled home via One Girl Cookie where we enjoyed warm, spiced cider and a muffin before picking up some yummy ingredients for lunch. Whilst O made this I continued my nesting and inspired by this blog post tackled Rory’s room (always good whilst he’s out). I took out lots of toys he’s no longer playing with and packed them away, rotating them for other ones. After tucking into lunch we all enjoyed a long, much needed nap. We stayed snuggled in for the afternoon and had an early night ready for the week ahead.
Brussels Sprouts Hash Recipe
- Heat the oil in a medium, lidded cast-iron skillet over medium heat. When it’s shimmering, add the rosemary. Cook for about 1 minute, then remove the sprig, setting it aside on a plate to cool. Add the onion and garlic and reduce the heat to medium-low. Cook until the onion softens, about 5 minutes.
- Add the sprouts and increase the heat to medium-high. Chop up a bit of the fried rosemary leaves (discarding the woody stem) and add them to the pan. Stirring frequently, cook until the sprouts are golden on the edges, about 5 minutes.
- Use a large spoon to create 4 wells in the sprouts and carefully pour an egg into each. Reduce the heat to medium-low, cover, and cook for 2 to 3 minutes, until the eggs are set.
- To serve, using a large spoon, carefully scoop from under each egg, gathering a bit of the sprout hash as you go. Season with salt and pepper to taste.