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.)



Jack's Bean Stalk

     I learn things every day and I like to live life that way.  Today's life lesson was where brussels sprouts come from, or more importantly, the mutant things that grow wildly, resembling jacks fantastical bean stalk in SA's bosses back yard: Brussels sprouts. YUM!
  To be honest, I hadn't had my first one until last year.  I think that one of my parents must not like them because the never graced our table when I was a kid and I never had to sit there until I finished them(yes, I probably would of been that kid with brussels sprouts!). Once I purchased them I had no idea what to do with them so I consulted several resources.  Bacon and nuts seemed to be the way to go with these bad boys and I haven't tried a different recipe yet.
     The 'sprouts that SA brought home were feral: rampant with bugs, slugs and other wild life, they were over two feet long and bursting with the small bulbous goodness that is the noble brussels sprout. Clean, stamped organic and in a carton, they were NOT! I heaved up my Laura Ingalls Wilder short sleeves and     we went to work on them, SA tearing them from the stalk, and I making quick work of their outside coverings, quick to uncover the tender goodness of the inner leaf. And how were they you ask? Delicious.   In the following recipe, the bacon simply adds a burst of saltiness to the sprouts and the nuts a texture that I feel is needed.  We had this recipe with meatloaf and mashed potatoes, however I could of eaten it by itself like a warm salad.
Maybe sometime I will try a new recipe for brussels sprouts. Maybe.

Roasted Brussels Sprouts with bacon and pecans
2 lb. Brussels sprouts, trimmed and cut into halves

1/2 lb. bacon, cooked crisp and chopped
4 T olive oil
4 T Whole Roasted and Salted Pecans, roughly chopped
Kosher Salt and Freshly ground Pepper to taste

In a large mixing bowl and add brussels sprouts with olive oil, salt and pepper. Toss well.

Line a sheet tray with foil and spray with a non stick cooking spray. Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer. Roast for 20 minutes or until lightly browned and crisp. Turn twice while roasting. Remove from oven and sprinkle with bacon and pecans*. Salt and pepper to taste. Serve Hot.

*This sounds horrible as I type it(but I am going to pull the I AM SOUTHERN card here!), but I like to pour off most of the oil from the bacon and toast the pecans lightly in the pan.