COOK THE ISSUE 2010

Cook the Issue 2010: Poached Eggs with Creamy Brussels Sprouts and Bacon

By Pielove, member

December 25th, 2010

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!

Recipe Used: Poached Eggs with Creamy Brussels Sprouts and Bacon

posted in: Gallery, Cook the issue 2010

legalcat writes: Pie - Looks and sounds wonderful, Pie! I converted John to a Brussels Sprouts fan by peeling just the leaves off and sautéing them with bacon. Hope you are enjoying your holidays! Denise Posted: 8:28 pm on December 27th

Pielove writes: liamsaunt, my family was all very dubious about the creamed brussels sprouts on toast-- it's become somewhat of a running joke over the holiday. So I had to share your comment with them-- I think they suspect you are being sarcastic! But it was really good-- I hope you like it! Posted: 8:09 pm on December 27th