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Glazed Brussels Sprouts with Bacon and Poached Egg

Glazed Brussels Sprouts with Bacon and Poached Egg

Glazed Brussels Sprouts with Bacon and Poached Egg

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.

Glazed Brussels Sprouts with Bacon and Poached Egg

It’s also completely simple to make.

Glazed Brussels Sprouts with Bacon and Poached Egg
Recipe Type: Appetizer
Author: athriftydiva.com
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 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
Instructions
  1. Preheat over to 350 degrees.
  2. Place halved Brussels in large bowl. Add EVOO, Balsamic Vinaigrette, garlic, and bacon. Gently toss all together.
  3. Take a foil lined baking sheet and place everything in the bowl onto the pan, do not overlap.
  4. Bake in oven 40 minutes.
  5. 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.
  6. With a slotted spoon keep egg together as it cooks.
  7. Let cook 3-4 minutes and remove with slotted spoon.
  8. Place cooked Glazed Brussels Sprouts and bacon in a bowl, add salt/pepper to taste and top with poached egg.
  9. Serve.

Glazed Brussels Sprouts with Bacon and Poached Egg

Michelle
Michelle is a thirty-something wife, mother to three boys and a daughter on the way. A Thrifty Diva Surviving Motherhood is an online editorial about life and styles of a family of 5. You can also find Michelle at TexanFlavor.com , instagram, Twitter and facebook
http://athriftydiva.com

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