A recipe to change Brussels into breakfast: Brussels sprouts with bacon, chopped as a hash and topped with eggs.
2012: The Year of the Egg.
I like the idea of a one-skillet meal, but we don’t often have leftover potatoes. In a year, I’m going to guess that we average a good 20 pounds of potatoes for the six of us, which isn’t really much at all. That breaks down into something like one large batch of potato leek soup, colcannon twice, and some baked variety two to three times. It doesn’t make for a lot of good opportunities to pull out a bubble & squeak, a pyttipanne, or a stamppot.
Observation: Leftovers chopped together, fried in a skillet, and topped with an egg tend to have fun names.
It seems that all of my brain has been convoluted with thoughts of egg dishes as of late. There was the biscuits and gravy, which I shared, but we haven’t even scratched the surface. I wanted to make a frisée salad, but only if I could rest a poached egg on top. A bowl of polenta with kale received similar treatment. I made a pot of basil linguini the other night, only to turn it into a carbonara, plopping two eggs down into the middle of it.
So, Brussels it was for the dish. A Brussels breakfast complete with bacon and eggs. I won’t complain when I can get the kids to down a plate of vegetables before they even head out to the school bus.
The green of St. Patrick’s Day is not lost on me, and tomorrow we’re headed to a proper Irish breakfast bash hosted by friends to start the day off right. With our bellies stuffed full, it’s off to the parade. Have a wonderful weekend!
2 ounces thick-sliced bacon or pancetta
2 cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
3 large eggs
cracked black pepper
Thinly slice Brussels sprouts. Set aside. In a medium to large skillet over medium heat, cook bacon or pancetta until crisp. Remove from pan.
To the bacon grease add the garlic and shallots and cook for 30 seconds before adding in the Brussels sprouts. Stir in the apple cider vinegar. Sauté for 5 minutes until sprouts are tender. Add the bacon back in, and stir to combine and cook until sprouts start to brown on the edges, another 3-5 minutes.
Create a slight well in the center of the pan. Add the butter if desired. Crack the eggs directly in the center and cook until the eggs are cooked through as desired. Remove from heat and serve immediately.
Makes 3 servings.