I have to start this post with the fact that if you are not a fan of Brussels sprouts you probably won’t like this recipe. However, creamy Brussels sprouts and eggs may seem like a surprising combination, and in this version they make a perfect pair. Plus the addition of bacon makes everything yummy! We have enjoyed this recipe for both breakfast and dinner. We love enjoying breakfast for dinner so I have to say that’s my favorite time for this delicious recipe. If you are enjoying this meal for breakfast it’s a good way to get a vegetable in!
Poached Eggs with Creamy Brussels Sprouts
8 slices of bacon
Homemade Pita Chips
2 Tbsp butter
1 large shallot, diced
1/3 cup water
4 cups medium Brussels sprouts, trimmed and sliced thinly
2/3 cup heavy cream
Salt and pepper to taste
8 large eggs
Parmesan cheese as a garnish
Cook the bacon either in the oven or on the stove. Let drain and set aside.
While the bacon is cooking melt the butter in a large saucepan. Add the shallot and cook until softened, about 2 minutes. Add the water, cream and Brussels sprouts and cook, stirring occasionally, until the Brussels sprouts are just tender, 5-7 minutes. Don’t overcook. Set aside until your eggs are poached, but keep warm.
As the Brussels sprouts are cooking poach your eggs. We have a wonderful egg poacher which I use all the time. You can also poach your eggs in simmering water to which 1 tsp of vinegar has been added. Break the eggs gently into a small bowl first being careful not to break the yolk. Then gently slide each egg into the simmering vinegar water. Poach until the whites are completely opaque but the yolks are still soft, about 3-4 minutes. Use a slotted spoon to remove the eggs from the water.
When the eggs and Brussels sprouts are done place a spoonful of the Brussels sprouts on your plate and top with the poached eggs. Place the homemade Pita chips and bacon around the edge and garnish with the Parmesan cheese. Enjoy!
If you are a fan of Brussel sprouts you will love this wonderful combination!