Monday, January 28, 2013

inspiration from Superba

While on our Christimas Trip to Los Angeles we visited a super chill restaurant called Superb.  This Southern California Snack Bar is nestled on the up and coming Rose Street in Venice Beach.  I was blown away by the Brussels sprouts with sunny side eggs entree.  Los Angeles Magazine just named Superba #6 on its top 10 New Restaurant's List.  

So, I tried to make my own version this morning and it was a success! Here is what I did!

Yields 2 servings

1-2 oz olive oil depending on how many brussels sprouts you are sautéing 
salt & pepper
2 finely chopped scallions
1 container of organic brussel sprouts (from farmhouse) i think it's about a pound
organic eggs (i made 2 poached eggs per order)
splash white vinegar
slotted spoon
Homemade Basil Pesto-(i used Oprah's Pesto)

Photo by Nigel Cox

I omitted the sugar, salt & pepper, and olive oil from Oprah's Recipe and added lemon and modified the measurements a little bit.


  • 1 1/2 c Fresh basil leaves
  • 2 garlic gloves chopped garlic
  • 1/4 cup toasted pine nuts (toast in oven for 350 degrees until fragrant)
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 c Fresh lemon juice

In a food processor, combine basil and garlic. Pulse until garlic and basil just come together but are not paste-like. With the motor running, slowly pour in lemon juice, scraping sides of bowl as necessary. 

Add pine nuts and pulse to combine (the nuts should still be slightly chunky). 

Transfer pesto to a bowl and stir in Parmesan. 

Cut brussels sprouts in quarters and sauté in nonstick pan until caramelized then transfer to preheated 350 degree oven for 10 minutes or until soft.  ( i like mine almost burnt) season with salt and pepper

Heat your plate in the microwave (that is such a restaurant thing!)  Plate your brussels sprouts with a dollop of  pesto...

Meanwhile, Start heating the water in a deep pot.  Add a splash of Vinegar.  The water should have small bubbles but not be boiling.  If boiling, turn down the water- you want HOT water.  Put your egg into a small dish-you will use this dish to transfer the egg into the pot.  OK!  Use your spoon to make a whirlpool in your pot.  Now drop the egg in!  Don't panic-it will look loose and not together...wait for it! 3-4 minutes- it will float to the top when it's done... BOOM! <---- not sure why I said BOOM, I guess it feels like such an accomplishment-or at least it does for me.

Now add your poached egg to your brussels sprouts and pesto and finish with scallions and salt & pepper and you are done!  

Here is what mine looked like...

Here is where it all started from...

1 comment:

  1. that looks SO yummy!!!! i cant wait to try it! definitely gonna be a challenge for me, but i'm ready!