For day two of Bacon Week 2013, I made a bacon and brussels sprouts hash/scrambled eggs dish. I first saw this recipe concept on Pinterest. That particular pin linked to this Food for My Family recipe, which serves as the springboard for today’s Bacon Week celebration meal.
Optional variations (I had leftover mushrooms and local beef from our CSA hanging around with no immediate plans):
half a basket or so of white mushrooms
1/2 lb of free-range beef
First, thinly slice Brussels sprouts and set aside.
I started off slicing very thinly, but as my hands tired, my strips got wider and wider. For the last couple I think I was only quartering the sprouts because I just didn’t care anymore, haha. It worked out well enough in the end.
Then, cook bacon in a skillet and also set aside, crumbling them when they are cool enough to do so.
In the greasy pan, cook garlic, shallots, mushrooms, and beef, giving the ingredients a minute’s head start before adding the apple cider vinegar. Cook until beef is very nearly cooked, and the vegetables tender.
Add the bacon back in, and crack in the four eggs. When the eggs are cooked to your liking, cut the heat, dish and enjoy.
The hubs and I both enjoyed this though… Adam is not a huge Brussels sprout fan, and the awesome bacon-y goodness of this meal was not enough to overcome the “eh” brought on by the inherent Brussels sproutiness (totally a word) of a Brussels-based scrambled egg dish. So I guess this one won’t become a fixture in our house either, but at least we have options when we get Brussels sprouts in the CSA box!