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1
Place the three slices of bacon in a heavy pan, and cook over medium heat Cook until the bacon is crispy on both sides, and then drain the bacon on a paper towel.
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2
Pour out the bacon grease and reserve pan.
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3
Chop bacon into small pieces and reserve.
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4
While the bacon is cooking, trim all of the Brussels sprouts, and then slice them in half.
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5
Shred the Brussels sprouts with a sharp knife, or more easily, with a food processor.
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6
Reserve the shredded Brussels sprouts in a large bowl.
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7
Thinly slice the red onion with the grain.
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8
Add 2 teaspoons of olive oil to the bacon pan, and add the red onions.
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9
Sprinkle the onions with kosher salt.
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10
Cook over medium-low heat until the onions are tender and slightly browned.
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11
Remove from heat and set aside.
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12
In the same pan, add another 2 teaspoons of oil, and then add the Brussels sprouts.
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13
Cook them about 4-5 minutes, or until slightly browned.
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14
I added a small ladle of water (1-2 Tablespoons) about 3 times during the process, to keep the Brussels sprouts from sticking, and kind of helping to steam them a bit.
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15
(You may need to do this in two batches depending on how big a pan you have).
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16
While you are cooking the Brussles sprouts, bring a medium pot of salted water to a light boil or simmer.
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17
(Adding a plash of white vinegar to the pot will help the eggs to hold together more nicely).
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18
When the water is hot, crack an egg into a small bowl.
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19
Swirl the water with a spoon and dump the egg in .
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20
You can poach all of the eggs at once, if you have enough space in the pot.
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21
A poached egg usually takes about 3-4 minutes for a nice runny yolk.
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22
I plate the hot Brussels sprouts into a shallow bowl and kind of make a nest.
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23
Add the pile of onions inside the pile of sprouts.
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24
Sprinkle the bacon over the onions.
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25
Lay the poached egg over the top of nest.
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26
Sprinkle with salt and fresh black pepper.
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27
Crack the egg open and let the yolk mix into the Brussels sprouts.
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28
Enjoy!
