Fried Eggs with Bacon and Brussels Sprouts
Recipe by Gingham
A breakfast plate of roasted sprouts and carrots with crisp bacon and two runny eggs on top.
Ingredients
- 6 slices thick-cut bacon
- 12 oz Brussels sprouts, trimmed and halved
- 2 carrots, cut into coins
- 1/4 tsp kosher salt
- 4 large eggs
- Black pepper, to taste
- 2 tbsp chopped parsley
Method
Lay the bacon in a cold large skillet and cook over medium heat, turning now and then, until crisp, 10 to 12 minutes. Drain it on paper towels and pour off all but 2 tbsp of the fat.
Add the sprouts cut side down and the carrots to the skillet with the salt. Cook without stirring until the sprouts are deeply browned underneath, about 5 minutes, then stir and cook until tender, 5 to 7 minutes more. Divide between two plates.
Lower the heat to medium-low and crack the eggs into the skillet. Cook until the whites are set and the yolks still soft, 3 to 4 minutes, covering the pan for the last minute if the tops stay runny.
Set the eggs on the vegetables, crumble the bacon over, and finish with black pepper and parsley.
Notes from the source
Leftover roasted vegetables work too. Warm them in the bacon fat before the eggs go in.