Poached Eggs with Creamy Brussels Sprouts and Bacon

Poached Eggs with Creamy Brussels Sprouts and Bacon
Photo by Scott Phillips


  • 8 large eggs
  • 2 Tbs. unsalted butter, softened
  • 8 slices bacon, cut crosswise ¼ inch thick
  • 1 large shallot, minced
  • 10 oz. (4 cups) medium Brussels sprouts, trimmed and shredded (use the slicing blade on a food processor)
  • 4 slices country-style white sandwich bread, halved diagonally
  • 1 tsp. plus 2 Tbs. cider vinegar
  • + 3 more ingredients
    • Kosher salt and freshly ground black pepper
    • Shaved Parmigiano-Reggiano, for garnish
    • 2/3 cup heavy cream

Position a rack in the center of the oven and heat the oven to 350°F. Fill a 12-inch-wide, 2- to 3-inch-deep pan with 1-1/2 inches of water and 1 tsp. cider vinegar. Bring the water to a simmer over high heat; reduce the heat as necessary to maintain a gentle simmer. Meanwhile, cook the bacon in...

View full recipe at Fine Cooking


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