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.
Borrowed Salt was sparked by my attempts to cook around the world. The recipes are borrowed from diverse cultures, friends, restaurants, and the experience of cooking in a LOT of different kitchens.