Brussel Sprouts with Chopped Eggs and Bacon a seasonal recipe using one of fall’s most versatile vegetables. Brussel sprouts, are combined with bacon and eggs then tossed in a balsamic and wine vinaigrette while still warm. As a side dish, served alongside a winter roast, like our Pork Loin Roast braised in sage infused milk sauce, just add the pureed potatoes and you have a delicious winter comfort meal. The next time at the market when you see all those beautiful Brussel sprouts, bring some home and try this easy, fast and delicious dish. Brussel Sprouts with Chopped Egg and Bacon, lets cook!
Brussel Sprouts with Chopped Eggs and Bacon
- 1 lb Brussel sprouts
- 1/4 lb Pancetta or bacon chopped
- 3 lg Eggs hard boiled chopped
- 2 tbls Extra virgin olive oil
- 1 tbls Balsamic vinegar
- 1 tbls Wine vinegar, red or white
- Salt and fresh ground pepper to taste
Chop the bacon or pancetta into 1/4 pieces, in a small non-stick pan, on a medium low heat render the bacon slowly until it is golden and crunchy
Clean, peel and quarter the Brussel sprouts, cover with cold water, add salt and bring to boil, cook until a fork inserts easily into a sprout. Approximately 6-8 minutes. Drain well, add to a mixing or serving bowl
With and egg chopper or by hand, chop the hard boiled egg, add to the sprouts.
Add the cooked bacon/pancetta and it's rendered oil to the sprouts and eggs
Add the balsamic and wine vinegars, olive oil, salt and pepper, adjust for salt. Carefully mix together and serve tepid