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.
The ingredients.
Ingredients:
1 lb bag of Brussels sprouts
1/2 lb of bacon
2 cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
4 large eggs
salt and pepper to taste
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.
Slicing brussels sprouts.
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.
Sizzle, baby.
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.
Adding the apple cider vinegar to the brussels sprouts, mushrooms, shallots, and beef.
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.
This is before I realized that trying to keep these eggs together was more effort than I cared to expend.
Ready to consume on our wildly mismatched plates.
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!
emily
Nerd. Foodie. Gamer. Homecook. Perpetual planner. Gardener. Aspiring homesteader. Direct response graphic designer. I use too many damn commas.
Ooo, another delicious-looking recipe! I really like brussel sprouts, so I don’t see how you could possibly go wrong by adding bacon to it. I’ve actually roasted brussel sprouts with a little bacon grease in the past, so surely even more bacon would be even better!
Sorry Adam didn’t like this one as much…but I’m finding it very appealing.
PS, aren’t you glad bacon is paleo? XD
Assembling this dish differently might be better.
Pan-sautéed sprouts and bacon usually end up soggy.
Roast the brussel sprouts on a baking sheet along with the bacon. Gretl and I love oven-roasted sprouts, as well as oven-roasted bacon, for crispier and even texture. It makes a huge difference. While waiting for the sprouts and bacon, you can sauté the mushrooms, shallots, and garlic in the butter, then reserve them. Use the eggs to make a Japanese omelette (there are tons of good recipes out there.) Fold in, then toss the bacon, sprouts, mushrooms, garlic, shallots, and cider vinegar. Spread the mixture over the omelettes for service.
Jason, I think you are definitely onto something there! Sounds amazing, thanks!
Poor brussel sprouts get a bad rap in my opinion. I think they are delish! Baking is a great way to bring out their flavor too!
Who’s this Jason guy o’ whom ya write?
Sorry Jasen, life-long habit. My apologies, friend! I should have known anyway, since E is clearly the best vowel.