Brussels sprouts are charming mini-cabbages that sweeten in flavor after a frost, making fall and winter the ideal time to serve them. The crusty topping works equally well on cauliflower or green beans.
Cut Brussels sprouts in half lengthwise and blanch in boiling water until barely tender, 4-6 minutes. Drain, immerse sprouts in ice water to cool them quickly, and drain again. Meanwhile, cook bacon in a heavy skillet until crispy. Remove all but 2 tablespoons of fat from pan. Stir bread crumbs into the bacon and remaining fat in the pan and cook about 1 minute. Turn mixture into a bowl and stir in chopped eggs. Wipe out skillet.
Just before serving, place skillet over medium-high heat and add butter. When butter foam subsides, add the Brussels sprouts and cook, tossing often, until heated through. Transfer to shallow serving dish, sprinkle with bacon-egg mixture, and serve. Makes 8 servings.
Copyright by Terese Allen