Poached Eggs With Creamy Brussels Sprouts and Bacon

Name: Poached Eggs With Creamy Brussels Sprouts and Bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon cider vinegar; 2 tablespoons cider vinegar; 8 slices bacon, cut crosswise 1/4 inch thick; 4 slices country-style white sandwich bread, halved diagonally; 2 tablespoons unsalted butter, softened; 1 large shallot, minced; 10 ounces medium Brussels sprouts, trimmed and shredded (use the slicing blade on a food processor); 2/3 cup heavy cream; kosher salt and freshly ground black pepper; 8 large eggs; shaved parmigiano-reggiano cheese, for garnish

Submitted by Pinay0618

"When I'm the only one home for supper, I love eggs. This recipe is from Fine Cooking."

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Ready In:: 40mins
Ingredients:: 11
Serves:: 4

ingredients

1 teaspoon cider vinegar
2 tablespoons cider vinegar
8 slices bacon, cut crosswise 1/4 inch thick
4 slices country-style white sandwich bread, halved diagonally
2 tablespoons unsalted butter, softened
1 large shallot, minced
10 ounces medium Brussels sprouts, trimmed and shredded (use the slicing blade on a food processor)
²⁄₃ cup heavy cream
kosher salt and freshly ground black pepper
8 large eggs
shaved parmigiano-reggiano cheese, for garnish

directions

Position a rack in the center of the oven and heat the oven to 350°F Fill a 12-inch-wide, 2- to 3-inch-deep pan with 1-1/2 inches of water and 1 teaspoons cider vinegar. Bring the water to a simmer over high heat; reduce the heat as necessary to maintain a gentle simmer.
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 teaspoons 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.

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Reviews

OMG!!! This was amazing. My husband and I often eat brunch at "fancy" restaurants, and this recipe was by far one of the best meals I have ever eaten. I substituted heavy whipping cream, white wine vinegar, and pecorino romano just because these were the ingredients I had on hand, and it turned out perfectly. It was tangy, creamy, crunchy, and smooth all at the same time. The flavors and textures blended perfectly and I was left wanting more.

kayceebe