Poached Eggs with Creamy Brussels Sprouts and Bacon
Elevate your breakfast or brunch game with this decadent recipe for Poached Eggs with Creamy Brussels Sprouts and Bacon. Tender brussels sprouts are sautéed with garlic, then folded into a luscious Parmesan cream sauce and studded with crispy, smoky bacon for an irresistible flavor combination. The dish is crowned with perfectly poached eggs, their velvety yolks cascading over the creamy Brussels sprouts for a comforting yet gourmet touch. Ideal for a leisurely weekend meal, this recipe offers a tantalizing balance of textures and flavors, all while being surprisingly simple to prepare. Serve it with a sprinkle of fresh parsley for a pop of color and brightness. Perfect for fans of low-carb or hearty, indulgent dishes, this brunch favorite will become a staple in your recipe repertoire.
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Recipe Information
Ingredients
- 400 grams brussels sprouts
- 4 pieces bacon strips
- 1 tablespoon unsalted butter
- 120 milliliters heavy cream
- 30 grams Parmesan cheese, grated
- 2 cloves garlic, minced
- 4 pieces eggs
- 15 milliliters white vinegar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Trim the ends of the brussels sprouts and slice them thinly, like you would for a slaw. Set aside.
In a large skillet, cook the bacon strips over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, chop the bacon into small pieces.
In the same skillet, discard all but 1 tablespoon of the bacon grease. Add the unsalted butter and let it melt over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Then, add the sliced brussels sprouts and cook for 4-5 minutes, stirring occasionally, until they begin to soften and turn slightly golden.
Reduce the heat to low, and pour in the heavy cream. Stir in the grated Parmesan cheese and let it cook for 2-3 minutes until the mixture is creamy and the brussels sprouts are tender. Season with salt and black pepper to taste. Remove from heat and stir in the chopped bacon.
Fill a medium saucepan with about 4 inches of water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
Crack one egg into a small bowl or ramekin. Gently create a whirlpool in the simmering water using a spoon and carefully slide the egg into the center of the whirlpool. Cook for 3-4 minutes or until the egg whites are set but the yolk remains runny. Use a slotted spoon to carefully remove the poached egg and place it on a paper towel-lined plate. Repeat with the remaining eggs.
Divide the creamy brussels sprouts and bacon mixture between two plates. Top each plate with two poached eggs. Garnish with freshly chopped parsley, if desired.
Serve immediately and enjoy your Poached Eggs with Creamy Brussels Sprouts and Bacon!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 5.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 321 mg | 25% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1032 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
