Breakfast is one of those things in life that you just can’t avoid, but thankfully it’s more enjoyable than death and taxes. I feel like there are countless media representations of people (mostly children) exclaiming their disdain for cabbage’s little brother, the Brussels sprout. The addition of bacon is one sure way to make the vegetable palatable to even the pickiest of eaters. I’ve paired the two before as a fairly straightforward side dish, and here I turn it into a meal suited for getting your day started. In this dish the bacon plays a supporting role by lending its fat to cook the vegetables and eggs, so feel free to use oil if you want to make it vegetarian.
Ingredients:
- rendered bacon fat (or oil)
- 1 cup Brussels sprouts, halved or quartered (depending on size)
- 3 eggs
- salt
- black pepper
- 1/4 cup Parmesan cheese
Procedure:
- Cook bacon in a skillet and reserve the rendered fat (or use oil). Over medium heat, cook Brussels sprouts until slightly tender.
- Crack eggs into a bowl and whisk to combine. Add to the skillet and season with salt and pepper.
- As eggs begin to set up, mix in cheese and finish cooking.
Bacon, cheese, and eggs—how can you go wrong? What are your feelings toward Brussels sprouts? Also, don’t forget to share the story of someone that deserves our gratitude this upcoming Thanksgiving and both you and them could get rewarded.
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