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