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.
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.
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We found this delicious as a light supper. And so different from much of what we eat. And I like the English muffin idea from a reader. Thank you for this recipe
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!
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