GOLDEN VALLEY, Minn. -- Brussels sprouts get a bad rap, but if you think you hate them, we have a recipe for you to try. After all, they are in season and packed full of nutrients!

Chef Bethany Wells joined us in the KARE kitchen to make a dish that will work for any meal of the day.

Seared Brussels Sprouts and Chorizo (Makes 3 servings)

1 lb brussels sprouts, trimmed and halved
½ lb chorizo sausage
1 medium shallot, minced
1 lemon
1 small block pecorino cheese, grated
3 eggs
Salt
Canola oil

Fill a large pot with hot water and bring to a boil.

Heat a medium sauté pan on medium heat. Add sausage, breaking it apart as you cook it. Once the sausage is thoroughly cooked (3-4 minutes), remove it from the pan and reserve. Leave the fat from the sausage in the pan and add 1 tbsp canola oil.

Turn the pan to high heat and add the sprouts. The fat in the pan will splatter, so tilt the pan away from yourself as you add the sprouts. Turn the sprouts in the pan to coat in oil. Cover Brussels with a lid and let cook for 2 minutes.

After 2 minutes, remove the lid, squeeze the juice of 1 lemon on top of the sprouts and add two large pinches of salt. Taste the sprouts to check for doneness and seasoning. If the sprouts are still raw in the center, cover and cook 1 minute longer.

Once sprouts are tender, return heat to medium. Add the shallots and sauté 1 minute then return the sausage to the pan and combine with the sprouts. Turn off heat.

Crack one egg into a small bowl. Drop the egg into the boiling water and cook 2-3 minutes until the white of the egg is cooked but the yolk is still runny. Remove from water. Repeat until all three eggs are cooked.

Fill three serving bowls with seared sprouts and chorizo. Place one poached egg on top of each portion then top each with fresh grated pecorino cheese.