I saw them as I was walking through the produce section at my beloved Wegmans… and I kept walking. And in that five feet that I walked past the display, I tried to fight the urge…
“You know you want them”
“But I have no plans for them.”
“You’ll be sorry if you don’t get them”.
“I hate it when you’re right…” I said to myself.
And in a matter of five seconds, I was backing the cart up and tossing a pound of them into my cart. I was really happy that I talked myself into them, because they were such a beautiful green color, and I was thinking how delicious some sautéed Brussels sprouts would be simply tossed over a dish of cacio e pepe.
I know, right?
I know that technically it wouldn’t be cacio e pepe once the Brussels sprouts hit the pasta… but that’s okay. Call it what you want… I’ve never played by the rules anyway.
So that was the plan…until Sunday morning with a fresh loaf of Italian bread happened. While I was slicing the bread, the plan was to make simple egg sandwiches. Nothing fancy. Until I spied the Brussels sprouts and a block of blue cheese that I had planned on using for a bacon blue cheese butter, and the wheels in my little brain were set in motion…
Garlic toast, spread with bacon blue cheese butter, and layered with sautéed Brussels sprouts. Topped off with a fried egg. Sunny side up.
It’s times like this when I feel like a genius…
You know, I could go on and on about how great this would be for breakfast, brunch…yadda yadda. But I’m just going to tell you to eat them anytime…
Anytime of the day…. All day.
It’s just that good.
Life is good. It’s a “I didn’t really argue with myself about the Brussels sprouts, because seriously…it’s Brussels sprouts… I knew I was going to buy them the moment I passed the cooler…” kind of good..
- 2 slices thick cut Italian bread, lightly toasted, and then rubbed with one clove garlic on both sides
- 4 slices bacon
- 2 shallots, minced
- 3 cloves garlic, minced
- ½ pound shaved Brussels sprouts
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp crushed red pepper
- ¼ cup crumbled blue cheese
- 2 large eggs
- Salt and pepper to taste
- Crushed red pepper to taste
- Preheat oven to 350 degrees.
- In a medium frying pan, cook the bacon until crispy, and transfer to a paper towel lined plate, and crumble when it’s cool enough to handle. Set aside until ready to use.
- Discard all but two tablespoons of the bacon grease from the frying pan, and add the shallots and garlic. Sauté on low heat until translucent, about three minutes. Remove 1 tbsp of the shallots and garlic and place in a small bowl (You will use this in the bacon blue cheese butter).
- Add the Brussels sprouts to the remaining shallots and garlic in the pan, season with salt, black pepper, and crushed red pepper, and sauté until tender, about five minutes.
- Add the blue cheese and ¾’s of the crumbled bacon to the bowl with the sautéed shallots and garlic. Stir until well combined.
- Place the two slices of toast onto a small baking sheet. Divide the blue cheese mixture between the two slices of toast. Spread evenly. Top with the Brussels sprouts. Place in the oven, and bake for about 10 minutes or until the cheese is hot and bubbly.
- While the toast is baking, break the two eggs into the frying pan. Cook sunny side up (or over easy…your preference, but I highly recommend that the yolk is runny!).
- Remove the toast from the oven. Place an egg over each slice.
- Top each slice with remaining crumbled bacon. Season with salt, pepper, and crushed red pepper.
- Serve immediately.