I am always so excited when I find a breakfast recipe that is out of the mainstream and more in the category of a bed-and-breakfast type indulgence. These poached eggs with creamy Brussels sprouts and bacon more than fit the criteria for a very special breakfast. Even if you think you don’t like Brussels sprouts, don’t pass this by!
When I saw this recipe in Fine Cooking and read the stellar reviews, I couldn’t wait to try it. Roger and I both like Brussels sprouts, but per the reviews even people who didn’t ordinarily like Brussels sprouts loved this dish. The mix of tastes and textures all add up to a very delicious, very enjoyable change of pace for breakfast.
Roger and I liked this dish so much that we had it twice in one week—and that wasn’t because we needed to use up any leftover Brussels sprouts. It was so good that we bought more Brussels sprouts so that we could have it a second time. Between this dish and the Southern breakfast bowl I made recently, our next overnight guests are in for a real treat!
One year ago: Perfect Chocolate Chip Cookies
Poached Eggs with Creamy Brussels Sprouts and Bacon
- 1 tsp. plus 2 tbl. cider vinegar
- 8 slices bacon, cut crosswise 1/4 inch thick
- 4 slices country-style white sandwich bread, halved diagonally
- 2 tbl. unsalted butter, softened
- 1 large shallot, minced
- 10 oz. (4 cups) medium Brussels sprouts, trimmed and shredded (use the slicing blade on a food processor—or can chop by hand with knife)
- 2/3 cup heavy cream
- Kosher salt and freshly ground black pepper
- 8 large eggs
- Shaved Parmigiano-Reggiano, for garnish (Gruyère and Asiago are wonderful as well.)
Position a rack in the center of the oven and heat the oven to 350°F (do this only if you don’t plan to use a toaster as I did). Fill a 12-inch-wide, 2- to 3-inch-deep pan with 1-1/2 inches of water and 1 teaspoon cider vinegar. Bring the water to a simmer over high heat; reduce the heat as necessary to maintain a gentle simmer.
Meanwhile, cook the bacon in a 10-inch skillet over medium heat, stirring often, until browned and crisp.
While the bacon is cooking, spread one side of the bread triangles with 1 tablespoon of the butter and arrange butter side up on a small baking sheet. Toast in the oven until crisp and golden, about 10 minutes. (I just toasted the bread in the toaster and buttered afterward.)
With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon bacon fat from the skillet. Add the remaining tablespoon of butter and the shallot to the skillet and cook over medium heat until softened, about 2 minutes. Add 1/3 cup water and the Brussels sprouts, cream, the remaining 2 tablespoons of cider vinegar, and 1/4 tsp. each salt and pepper; cook, stirring, for 1 minute. Cover the pan and cook, stirring occasionally, until the Brussels sprouts are just tender, 5 to 7 minutes.
While the Brussels sprouts cook, crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the simmering vinegar water. Poach until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. With a slotted spoon, remove the eggs from the water (in the same order they were added) and gently blot dry with a paper towel.
Put 2 toast triangles on each of 4 plates and top each toast with an egg. Season the eggs lightly with salt and pepper and spoon the Brussels sprout mixture on top. Sprinkle with the bacon and a few shavings of Parmigiano-Reggiano. Serve immediately.
This recipe is easily halved.
Source: A recipe from Fine Cooking