Poached Eggs with Creamy Brussels Sprouts

There is something coy about a Brussels sprout:how its tender leaves curl over its crunchy green inside. How many flavors they can take on... I just love them.  Tonight dinner needed to happen and it needed to happen quick! This recipe was amazing! The Brussels sprouts were flavorful and slightly crunchy and the eggs made it even more creamy.  The bacon was the perfect amount of salt and once the yolks were broken and it all mixed together it was AMAZING! I modified this recipe from the Feb/March episode of Fine Cooking.

Poached Eggs with Creamy Brussels Sprouts

4 Slices of toast

2 c. Brussels sprouts trimmed and shredded

4 slices of bacon

2 tbsp. butter

1 large shallot sliced

1 garlic clove diced

1/4 half and half

4 poached eggs

Parmesan for garnishing

salt and pepper

Cook bacon in a skillet over medium heat until crispy, and once cooked pour off all but 1 Tbs.  of the left over oil. Add 1 Tbsp. of butter and the shallot and garlic and cook over medium heat until softened, about two minutes.  Add 1/3 c. water and Brussels sprouts, cream and salt and pepper to taste.  Cover the pan and cook, stirring occasionally until the Brussels sprouts are just tender 5 to 7 minutes.  Put two toast triangles (or flowers!) on each of two 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 Parmesan. (Obviously I didn't follow these instructions and instead piled up the sprouts, put the bacon on top and added the egg.)