Name: Bacon Egg & Shallot Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 4 slices uncooked bacon, cut in thin strips; 2 medium uncooked shallot, chopped; 1 pound uncooked Brussels sprouts trimmed and sliced (about 8 cups); 1/4 cup water; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon balsamic vinegar; 3 - 5 Eggland&#39;s Best® Eggs (large)

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Recipe and Photo by Eggland's Best and TermiNatetor

30 Min(s)

10 Min(s) Prep

20 Min(s) Cook

Ditch the potatoes for this low-carb skillet.

What You Need

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8 servings

Original recipe yields 8 servings

4 slices uncooked bacon, cut in thin strips

2 medium uncooked shallot, chopped

1 pound uncooked Brussels sprouts trimmed and sliced (about 8 cups)

1/4 cup water

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon balsamic vinegar

3 - 5 Eggland's Best® Eggs (large)

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Eggland's Best® is a registered trademark owned by Eggland's Best, LLC

Let's Make It

Preheat the oven to 350 F.

In a large cast iron skillet over medium, cook bacon, stirring frequently until crispy, about 5 minutes.

Remove to paper towels with a slotted spoon to drain.

Remove and discard all but 2 tablespoons bacon fat from the skillet.

Place skillet back over medium heat and add the shallots, cook, stirring often, until almost tender, about 3 minutes.

Add the Brussels sprouts, water, salt, and pepper to skillet; increase heat to medium-high and cook, tossing frequently, until the sprouts begin to turn golden in spots but not all the way cooked.

Stir in the vinegar and bacon and remove from heat.

Make 3-5 wells in the brussel sprout mixture and gently crack eggs into each divot.

Bake for 20 minutes or until the whites have set. Serve immediately.

Nutrition

Calories

Calories From Fat

% Daily Value*

Total Fat 3g

Saturated Fat 1g

Trans Fat 0g

Cholesterol 45mg

15%

Sodium 240mg

10%

Total Carbohydrates 6g

Dietary Fiber 2g

Sugars 2g

Protein 5g

10%

Vitamin A

10%

Vitamin C

40%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.