I’m a Brussel Sprout fanatic. Side dish with dinner, a lunch salad with smoked trout. Now, it’s even part of my favorite breakfast.
What you need for this:
Brussel Sprouts – 2 chopped lengthwise
onion- 2 tablespoon, small diced
cooked bacon – 1 slice into lardons
dried oregeno- pinch
salt and pepper
Half and half- just a splash
Reduce heat and crack the two eggs right in there. Add a pinch of dried Oregano. Get your fork and start swirling. Most people over cook eggs. When almost done, just soft add a tablespoon of half and half. Turn off the fire, put the bacon back in and fork it up in the ( hopefully) iron pan. Quickly plate, little freshly ground pepper at the end.
Like most of my creations, it may not be pretty, but it’s tasty!