Poached eggs & brussels sprouts
I have another quick breakfast recipe involving eggs to share! I’m always on the lookout for ways to cook eggs differently since we get about 4 a day with our hens and my kids seriously crave variety. A few months ago while at the Farmers’ Market with Patrick, he picked out brussels sprouts as a new vegetable to try. I really enjoy them with bacon and thought to myself, “Why NOT cook them for breakfast!”
I hope you enjoy this breakfast/brunch recipe as much as I do!
2 slices of bacon
A handful or two of brussels sprouts (side note – I never measure things unless I’m baking. Use about a serving or more for this recipe.)
Shave brussels sprouts or slice in half. Shaving will cook these much faster – so it’s up to your individual taste.
Slice bacon into small pieces and cook at medium heat.
When cooked, place pieces on a paper-towel lined plate to soak excess fat. Add brussels sprouts to pan and cook for a few minutes. Adding halves will take a little longer, but you’ll want to cook these babies up in delicious bacon fat!
As these cook, start poaching your eggs.
When your sprouts are done cooking, plate them up and mix in your bacon. Add your eggs and enjoy! I’ve added a little truffle salt in the pic – more for flavor than salt. This dish already has salt so I don’t add any to my eggs. Garnish as you please!