It is really sad to compare the pics I took of this with my iPhone that is so old that they don't make it anymore and in my friend's kitchen that has zero natural light with the ones on Damn Delicious where I found inspiration for this dish. But man I bet it tasted just as good! This was so yummy and got us ready for a fun day in Austin.
Brussels sprouts and bacon go together like (insert your favorite cliche here). But when you add egg yolk? Holy cow, it should be illegal! The flavor on this is just so good! You must try it, it would even make a great lunch or dinner! Full recipe to follow the montage.
 |
| Good Morning! |
 |
| The Cast. We had to get them to bring us some sprouts from the back! |
 |
| Saucy! I love balsamic and shallots together! |
 |
| Ready to Roast! |
 |
| A nice little nest for an egg! |
Brussels sprouts, eggs and bacon sheet pan breakfast (adapted from Damn Delicious)
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon olive oil
2 cloves garlic, minced
1 small shallot, minced
Kosher salt and freshly ground black pepper, to taste
2 pounds Brussels sprouts, sliced
4 slices bacon, diced
4 large eggs
Red pepper flakes, Parmesan cheese and chives for garnish (optional)
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together balsamic vinegar, honey, olive oil and garlic; season with salt and pepper, to taste. Place Brussels sprouts and bacon in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture. Place into oven and bake for 10-12 minutes, or until tender. Remove from oven and create 4 wells, gently cracking the eggs throughout and keeping the yolk intact; season with salt and pepper, to taste. Place into oven and bake until the egg whites have set, an additional 5-7 minutes. Garnish, if desired.
Happy Cooking!
Missy
|
No comments
Post a Comment