I can’t believe I’m starting this column with a Brussels sprouts dish you absolutely have to try. Until recently, I saw this ...

Leftovers make delicious bubble and squeak. Mix the Brussels sprouts with mashed potato, shape into little patties and fry until golden-brown. Top with a poached egg for a simple brunch.

Dip in the eggs and then coat in breadcrumbs ... and bake for 25 minutes until well browned and crisp. Serve with brussels sprouts (below) and a bowl of creamymashed potato.

Use a paring knife to trim away bottom ¼ inch of each Brussels sprout so the leaves peel away easily. Working from the outside toward the core, use your fingers or the knife to remove each leaf ...

Leftovers make delicious bubble and squeak. Mix the Brussels sprouts with mashed potato, shape into little patties and fry until golden-brown. Top with a poached egg for a simple brunch.