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Recipe

Poached Eggs with Creamy Brussels Sprouts and Bacon

Scott Phillips

Servings: 4

Brussels sprouts and eggs may seem like a surprising combination, but in this classy version of poached eggs on toast they make a perfect pair.

Ingredients

  • 1 tsp. plus 2 Tbs. cider vinegar
  • 8 slices bacon, cut crosswise 1/4 inch thick
  • 4 slices country-style white sandwich bread, halved diagonally
  • 2 Tbs. unsalted butter, softened
  • 1 large shallot, minced
  • 10 oz. (4 cups) medium Brussels sprouts, trimmed and shredded (use the slicing blade on a food processor)
  • 2/3 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 8 large eggs
  • Shaved Parmigiano-Reggiano, for garnish

Nutritional Information

      Calories (kcal) : 570
      Fat Calories (kcal): 360
      Fat (g): 40
      Saturated Fat (g): 19
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 510
      Sodium (mg): 740
      Carbohydrates (g): 29
      Fiber (g): 4
      Protein (g): 25

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F. Fill a 12-inch-wide, 2- to 3-inch-deep pan with 1-1/2 inches of water and 1 tsp. cider vinegar. Bring the water to a simmer over high heat; reduce the heat as necessary to maintain a gentle simmer.

    Meanwhile, cook the bacon in a 10-inch skillet over medium heat, stirring often, until browned and crisp, about 7 minutes.

    While the bacon is cooking, spread one side of the bread triangles with 1 Tbs. of the butter and arrange butter side up on a small baking sheet. Toast in the oven until crisp and golden, about 10 minutes.

    With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 1 Tbs. bacon fat from the skillet. Add the remaining 1 Tbs. butter and the shallot to the skillet and cook over medium heat until softened, about 2 minutes. Add 1/3 cup water and the Brussels sprouts, cream, the remaining 2 Tbs. cider vinegar, and 1/4 tsp. each salt and pepper; cook, stirring, for 1 minute. Cover the pan and cook, stirring occasionally, until the Brussels sprouts are just tender, 5 to 7 minutes.

    While the Brussels sprouts cook, crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the simmering vinegar water. Poach until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. With a slotted spoon, remove the eggs from the water (in the same order they were added) and gently blot dry with a paper towel.

    Put 2 toast triangles on each of 4 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 Parmigiano-Reggiano. Serve immediately.

Continue the breakfast-for-dinner theme with Broiled Grapefruit with Honey, Vanilla & Cardamom for dessert.

Reviews

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Reviews

  • user-3227251 | 02/02/2017

    I'm still not sure that I'm a pro at poaching an egg after this but my lack of skill aside this meal was delicious. To my great surprise it even reheated well!

  • grlup | 01/15/2016

    This is sooo good. I make it for dinner. There is something about the cream & cider vinegar together with the sprouts that lets this dish earn five stars. I can't believe I waited so long to try it!

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