Brussels Sprouts and Eggs with Bagna Cauda
from http://www.amateurgourmet.com/

The Amateur Gourmet, Adam Roberts, suggests serving Nancy Silverton's Bagna Cauda on Brussels sprouts that were sliced and fried along with some of her boiled eggs. Literally translated as "warm bath," bagna cauda has three favorite Mediterranean ingredients: garlic, olive oil, and anchovies. The most common use for bagna cauda is as a warm dip for raw vegetables. See Bagna Cauda

See Bagna Cauda Egg Sandwich for the instructions for making Bagna Cauda and the boiled eggs. Recipe from Nancy Silverton's Sandwich Book.