I was in Austin the past few days for the SxSW Interactive Festival and I’m exhausted! I had 5 days of panels and networking and 5 nights of beer and parties. I learned a ton, met a billion people and ate a whole lot of delicious food, but I was so glad to be home last night. I really missed home-cooked meals and my big, soft bed.
Since we got home at 9pm last night, I wanted to make something quick and healthy. I sauteed some peppered turkey bacon and sliced brussel sprouts with a bit of Shoyu and maple syrup and topped them off with a couple of poached eggs. It was slightly sweet and savory and so satisfying after week straight of eating out. A lovely weeknight meal.
Brussel Sprout Bacon & Eggs
1 tbsp. olive oil
1 lb. brussel sprouts, washed and thinly sliced
5 slices peppered turkey bacon, thinly sliced (I like Wellshire Farms)
1 tbsp. Shoyu (Or soy sauce if you can’t find shoyu)
1 tsp. Grade B Maple Syrup
1/4 cup beef, chicken or vegetable stock (for deglazing)
Salt & freshly ground pepper to taste
Poached eggs method from 101Cookbooks:
Fill a wide-mouthed saucepan with 3-4 inches of water and bring to a simmer. You are going to use this to poach the eggs one at a time. Gently crack egg into a ramekin, carefully slip it into a mesh strainer over your sink – some of the whites will run through and strain off (if the mesh is too fine, you won’t get the desired effect). This minimizes the fly-away whites you normally get. Now, carefully slide the egg back into the ramekin. Lower the ramekin down into the simmering water and let the egg slip out. Let it simmer there for a few minutes, past the point when the whites have become opaque. If you like a loose yolk, cook for less time. Remove the egg with a strainer or slotted spoon.
For the brussel sprouts and bacon, heat a large skillet or stir fry pan on medium-high with the olive oil. Once it’s hot, add the brussel sprouts and bacon and sautee until the sprouts and bacon begin to brown, about 6 – 8 minutes. Add the shoyu and maple syrup and stir for another minute. Add the stock and stir vigorously, scraping the bottom of the pan to release the browned bits.
Serve the sprouts and bacon in a bowl and top with 2 poached eggs, a pinch of salt and a few grinds of pepper. I like my eggs runny so the yolk coats the sprouts, but you can cook them longer if you want them a bit firmer.