This miniature cabbage is just the cutest vegetable around. For a brunch type meal today, I decided to try it with savory bacon, onions, garlic and eggs of course. Oh, I even mashed some avocados on the side to accompany the hash. It did not fail to delight my taste buds.
Anything with an egg on top can’t be bad … Brussel sprouts are great when thinly sliced so it browns easily and the apple vinegar softens the cabbagy taste. Try this, you may even like it.
10 oz brussels sprouts
2 oz bacon sliced into pieces
1 minced garlic clove
1/2 red onion minced
1 T apple cider vinegar
1 T butter
salt and pepper to taste
1.Use a sharp knife to slice the sprouts as thin as possible. Set them aside.
2.In a large skillet over med heat, fry the bacon till crisp. Drain on a paper towel.
3.Remove excess grease. Leave only sufficient bacon grease to fry the garlic and onions. Saute them for 30 seconds and then add the sprouts. Next add the vinegar and saute for 5 min. Add the bacon to this mixture and combine till the sprouts start to brown around the edges.
4. Make a small well in the centre and crack the eggs into it. Cook until the eggs are done as desired. Serve.
Unfortunately, I snapped this photo before the eggs cooked… Trust me, it was delicious!!
Adapted from food for my family.com