For some reason, Brussels sprouts have a bad rep. But I think it’s a wonderful vegetable and cooked right, could be so delicious. So I though maybe mixing it with a favourite British combo (i.e. bacon & eggs) might convince the skeptics! 🙂 It’s also very nutritious and relatively healthy (don’t use any butter then lol)
This is an absolutely amazing dish as a side or even a main dish on Boxing day and so easy to prepare. If you’ve got left over cooked sprouts, you could still use them in the recipe, but only warm them in the pan for 1 minute.
Serves 2-4 (as main/side)
- 2 large eggs
- 4 rashes of smoked bacon
- 300 g Brussels sprouts
- 20 g butter (optional)
- 2 tsp Dijon mustard
- 2 tsp apple cider vinegar (or white wine vinegar)
- freshly ground black pepper
- Put the eggs in a small sauce pan, cover with cold water and place on medium-high heat. Bring to boil. Remove from the heat and set aside for 10 minutes. Then wash in cold water before breaking the shell.
- To shred the sprouts, first cut them in half. Then place flat on the board and using a chef’s knife, slice as thinly as possible. You could also do this in a food processor if you wish.
- Place a medium frying pan over medium heat. Cut the bacon into small pieces. Once the pan is hot, add the bacon. Stir occasionally until the bacon releases its oil and is golden and crispy. Remove the bacon from the pan.
- Add the the shredded sprouts and stir to cover it in oil (you could add the butter now if you wish). Cook for 3 minutes until softened, stirring continually.
- Add the mustard, vinegar and seasoning and stir. Remove from the heat, then add the bacon. Grate the eggs, add and mix well.