My Recipe Box

Poached Eggs with Creamy Brussels Sprouts and Bacon


Serves 4

  • by from Fine Cooking
    Issue 109

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.

  • 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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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!

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!

Everything blends together perfectly.

This was outstanding on so many levels! Made it, loved it, posted it!!

This is a very tasty dish and a nice change of pace for a brunch. The only downside is the prep and number of things going on at the same time. I served it over english muffin and prepped the bacon the day before so I had minimal work in the morning. Absolutely delicious, even for those who think they don't like brussel sprouts!

This is such a delicious recipe. I have always been fond of poached eggs over fried relative to the "fat". The use of Brussels Sprouts is so unexpected. The bacon adds that distinctive, got to have it, flavor. Works really well for a large group breakfast item if you know how to "hold" poached eggs.

I made this for supper last night, and my Brussels sprout loving Belgian husband loved it. I did too, and I'm not really a fan of Brussels sprouts. I didn't make toast, and instead served it on still-warm slices of Lahey's no-knead bread. The combination of all of the ingredients was spectacular, so if you make this be sure to include the Parmigiano Reggiano-- it really makes the dish!

This is delicious-- the creamy sauce mixed with the rich egg yolk make a great contrast to the crispy sprouts and crunchy, salty bacon. However, let me warn you that not everyone is ready for brussels sprouts for breakfast-- I made this for Christmas breakfast for my family and they are still teasing me about it into the new year. Make it for lunch-- or only for true lovers of all thing brassica.

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