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Cook the Issue 2010
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
Comments (3)

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

liamsaunt writes: Wow that looks amazing! I am definitely making this. Posted: 9:35 am on December 27th

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