I saw this recipe on Pinterest and I knew I had to try it. You may be skeptical… who wants Brussels Sprouts for breakfast?But seriously… this is so good. Trust me.
12 ounces Brussel sprouts
2 ounces bacon or pancetta
2 large cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons red wine vinegar (or apple cider vinegar)
3 large eggs
salt and pepper
Start with your brussel sprouts. Peel off any outside leaves that don’t look very good.
Then thinly slice them. It should like look this when you are done.
Mince the garlic and shallots.
Roughly chop the bacon.
In a large saucepan, cook bacon over medium heat.
Once it is nice and crispy, remove from the pan with a slotted spoon.
Add the minced garlic and shallots right into that bacon grease.
After about 30 seconds, add the brussel sprouts.
Saute for about 5 minutes.
Stir in red wine vinegar.
Pat the mixture down and let the bottom start to crisp up a bit.
Before the bottom gets too crispy, add that crispy bacon you cooked earlier.
Mix it all up!
Crack 3 eggs.
Make 3 wells in the brussel sprout mixture.
Pour the eggs into each well.
Cook them until they are the way you like them.
I don’t like them too runny, so we put the cover on for just a few minutes, too.
Once the eggs are to your liking… it’s time to serve!!
Ahh… my mouth is watering again.
FYI: We ate the entire thing.
Serve with coffee and enjoy!!