I have to start this post with the fact that if you are not a fan of Brussels sprouts you probably won’t like this recipe. However, creamy Brussels sprouts and eggs may seem like a surprising combination, and in this version they make a perfect pair. Plus the addition of bacon makes everything yummy! We have enjoyed this recipe for both breakfast and dinner. We love enjoying breakfast for dinner so I have to say that’s my favorite time for this delicious recipe. If you are enjoying this meal for breakfast it’s a good way to get a vegetable in!
Poached Eggs with Creamy Brussels Sprouts
Ingredients:
8 slices of bacon
Homemade Pita Chips
2 Tbsp butter
1 large shallot, diced
1/3 cup water
4 cups medium Brussels sprouts, trimmed and sliced thinly
2/3 cup heavy cream
Salt and pepper to taste
8 large eggs
Parmesan cheese as a garnish
Directions:
Cook the bacon either in the oven or on the stove. Let drain and set aside.
While the bacon is cooking melt the butter in a large saucepan. Add the shallot and cook until softened, about 2 minutes. Add the water, cream and Brussels sprouts and cook, stirring occasionally, until the Brussels sprouts are just tender, 5-7 minutes. Don’t overcook. Set aside until your eggs are poached, but keep warm.
As the Brussels sprouts are cooking poach your eggs. We have a wonderful egg poacher which I use all the time. You can also poach your eggs in simmering water to which 1 tsp of vinegar has been added. Break the eggs gently into a small bowl first being careful not to break the yolk. Then gently slide each egg into the simmering vinegar water. Poach until the whites are completely opaque but the yolks are still soft, about 3-4 minutes. Use a slotted spoon to remove the eggs from the water.
When the eggs and Brussels sprouts are done place a spoonful of the Brussels sprouts on your plate and top with the poached eggs. Place the homemade Pita chips and bacon around the edge and garnish with the Parmesan cheese. Enjoy!
If you are a fan of Brussel sprouts you will love this wonderful combination!
Nancy on the Home Front 
I’ve got a kid who thinks Brussel Sprouts are the world’s best vegetable! She doesn’t love breakfast though. Maybe this would help?
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I bet this is wonderful when the eggs spill over the brussel sprouts. Thank you for sharing your recipe on Merry Monday.
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Thank you for sharing at the #HomeMattersParty
My family all love brussel sprouts, we eat them boiled, roasted, in salads and now for breakfast. Going to give this a try. What a different idea.
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I’ve always been afraid to try Brussels sprouts, but pairing eggs with them makes them a little less scary! Thanks for the idea! #happynowlinkup
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Mary,
Try them you may like them!
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Well, I love brussel sprouts and I love poached eggs, and bacon definitely makes everything better. Definitely going to save this recipe and give it a try next time we have a morning at home. Thanks for sharing at the #happynowlinkup!
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Leslie,
I think you’re going to like this recipe! 🙂
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I love Brussels sprouts and this recipe fits right in with my ketogenic diet I started recently — minus the pita chips. Don’t think I would have ever thought of putting eggs and Brussels sprouts together so thanks for sharing.
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Ava,
This is my new go to recipe with Brussel sprouts! 🙂
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This sounds amazing!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
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I love a good egg and brussels sprout recipe, though I have yet to get the hang of poaching!
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This looks great! I love new ways to eat random foods like Brussel Sprouts! Thanks for linking up with us at Funtastic Friday!
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Nice to find you on the Simple Homestead blog hop. I never thought of using Brussels sprouts in a recipe like this. I’m going to have to try it. I bet asparagus would be good as well.
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Robin,
I’ll bet asparagus would be excellent with poached eggs!
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I saw your post on the blog hop and had to come check it out. I love Brussels Sprouts, and I have a plethora of eggs, so I would love to try this soon. I’ll be pinning, for sure!
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Michelle,
enjoy!
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I hadn’t thought of serving Brussels Sprouts with eggs but they seem like natural partners! We are definitely fans of these lovely baby cabbages in our house so I look forward to giving your recipe a try, Nancy. Thank you for sharing with us at Hearth and Soul.
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April,
Next time I try this recipe I’m going to try your directions for a perfectly poached egg! 🙂
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Could you please share the type of egg poacher you have. And I can’t wait to try the recipe!
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Marilyn,
I actually have an old revere ware skillet/frying pan with an egg poacher insert which I found on eBay! My mom had one growing up and I just loved it. I will email you a link I found on eBay.
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Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate. Thanks so much for sharing with us and come back soon!
Miz Helen
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