This crisp refreshing brussels sprouts bowl, garnished with bacon and pecans and topped with an egg, will be the solution to brighten your morning.
By Amy Endemann
For when you want breakfast, sort of. For when you want to eat some green to atone for last night. For when you need something fast for dinner and you’ve got frozen bacon, elderly brussels sprouts and a lemon hanging around. For when you’re pretending not to eat carbs. For when you just need an excuse to eat toast with butter.
This is a true classic, a mainstay of my life. Hope you like it.
- 4 strips of bacon, diced
- 2 cloves garlic, minced
- pinch of red pepper flakes
- ¼ cup chopped pecans
- 1 lb brussels sprouts, sliced into thin ribbons
- juice of ½ lemon
- splash of white vinegar
- 2 eggs
- salt and freshly ground pepper
- In a large saute pan, cook bacon over medium heat until crisp and browned. Pour off all but 1 Tbs fat. Add red pepper flakes, garlic and pecans and cook for about 30 seconds, until garlic is fragrant.
- Meanwhile, heat a medium saucepan full of water and add a pinch of salt and splash of white vinegar. Heat water until simmering. Crack eggs into 2 small bowls.
- Add brussels sprouts to bacon and toss. Season with salt and pepper. Cook, stirring every minute or so, until sprouts are bright green and tender, about 6-8 minutes.
- While brussels sprouts cook, stir simmering water with the handle of a wooden spoon until a vortex forms. Drop eggs into water one at a time and cook at a simmer for exactly 3 minutes. Remove eggs one at a time with a slotted spoon and drain on a paper towel.
- Squeeze lemon over brussels sprouts and toss through. Taste and season with salt and pepper. Portion into 2 wide bowls and top each with an egg, a pinch of salt and a grind of pepper. Serve immediately.