Poached Eggs With Creamy Brussels Sprouts And Bacon Food

POACHED EGGS WITH CREAMY BRUSSELS SPROUTS AND BACON

Poached Eggs With Creamy Brussels Sprouts and Bacon image

Make and share this Poached Eggs With Creamy Brussels Sprouts and Bacon recipe from Food.com.

Provided by Pinay0618

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 501.5, Fat 38.3, SaturatedFat 18.6, Cholesterol 452.5, Sodium 434.8, Carbohydrate 20.5, Fiber 2.4, Sugar 2.8, Protein 19.1

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