Brussels Sprouts with Breadcrumbs and Almonds

For the Brussels sprouts, bring a large pot of water to a boil.

Meanwhile, rinse the Brussels sprouts, if necessary, remove the outer leaves, trim the stalks and cut crosswise. Cook until al dente in boiling water, 15-20 minutes. Remove the vegetables from the water and rinse briefly in cold water, then drain.

For the topping, toast the almonds in a large dry pan until golden, then remove from pan.

Melt butter in the pan and fry the breadcrumbs, then remove from the pan.

Melt a small amount of butter in the pan, add the Brussels sprouts and sauté briefly. Season with salt, pepper and nutmeg.