Description
This crisp refreshing brussels sprouts bowl, garnished with bacon and pecans and topped with an egg, will be the solution to brighten your morning.
Ingredients
Scale
- 4 strips of bacon (diced)
- 2 cloves garlic (minced)
- pinch of red pepper flakes
- 1/4 cup chopped pecans
- 1 lb brussels sprouts (sliced into thin ribbons)
- juice of 1/2 lemon
- splash of white vinegar
- 2 eggs
- salt and freshly ground pepper
Instructions
- 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.
- Category: Main