I ate the most delicious Brussels Sprouts appetizer a few months ago at Tribeca in San Antonio. If you have a chance to stop in, their Brussels Sprouts is a must. Since I don’t technically live in San Antonio, it is a few and far between opportunity for me to make it out there. I promised myself the New year would bring on more recipes.
Brussels Sprouts a la Tribeca with a slight twist, it was. The Tribeca dish is made with a house-made pancetta, pecorino, rosemary vinaigrette and a poached farm egg. I went with what I had on hand so omitted a few of the ingredients Tribeca brings to the table.
This is a really fancy – fun dish that tastes amazing. It reminds me of a breakfast for dinner style dish.
It’s also completely simple to make.
- 1.5 lbs Brussels Sprouts – trim stalk and halve
- 3 slices Maple Bacon – chopped
- 1 clove garlic –
- 4 Tablespoons Balsamic & Rosemary Vinaigrette (I used cherry balsamic & rosemary)
- 1 Tablespoon EVOO
- Kosher Salt – taste
- Pepper – to taste
- 1 teaspoon Vinegar
- 1 farm fresh egg
- Preheat over to 350 degrees.
- Place halved Brussels in large bowl. Add EVOO, Balsamic Vinaigrette, garlic, and bacon. Gently toss all together.
- Take a foil lined baking sheet and place everything in the bowl onto the pan, do not overlap.
- Bake in oven 40 minutes.
- In the last 15 minutes put a small pot of water and teaspoon of vinegar to boil. Once water is slightly bubbling gently drop one egg in at medium – heat.
- With a slotted spoon keep egg together as it cooks.
- Let cook 3-4 minutes and remove with slotted spoon.
- Place cooked Glazed Brussels Sprouts and bacon in a bowl, add salt/pepper to taste and top with poached egg.