The world is divided into two types of people: those who are ready for Brussels Sprouts for breakfast (me) and those who are not (everyone else). For the former (we few, we happy few), this recipe makes a great Christmas breakfast. The crispy bacon and crunchy sprouts mixed with the rich egg yolk and creamy sauce make for a delicious combination-- and on toast! For the rest of you, it's better to have a few leftover scones hanging around.
I did make a few modifications-- instead of poaching the sprouts in cream and water, I sauteed the sprouts in the bacon fat, then added a splash of cream, which then reduced a bit. I forgot the parmesan too-- but I didn't notice!