1 pound Brussels sprouts
6 Tbs. butter, divided
salt & pepper to taste
juice of 1/2 lemon
3 Tbs. fresh bread crumbs
1/2 c. chopped hard-cooked egg
2 Tbs. chopped parsley

Trim and wash sprouts; steam or blanch until barely tender. When ready to serve, heat 2 tablespoons butter in large skillet; roll sprouts in it to heat through. Season with salt, pepper, and lemon juice; place in a hot serving dish. Cook remaining 4 tablespoons butter until nutty brown. Toss bread crumbs in butter. Sprinkle egg, parsley, and browned bread crumbs over sprouts. Serves 4.

(from Victory Garden Cookbook)