Instructions: Trim brussel sprouts and remove any wilted or damaged outer leaves. Plunge into into a large pot of boiling salted water and cook until tender and bright green, about 10 minutes.

Drain well, arrange on a serving dish, brush with some melted butter and season well. Spoon polonaise sauce on top and serve.

*POLONAISE SAUCE:
Hard boil eggs, cool, peel and chop.

Heat butter in pan, add breadcrumbs and and stir over low heat until golden brown, adding more butter if necessary. Remove from heat, stir in egg and herbs. Set aside and keep warm.

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