1 ½PoundsBrussels Sprouts– trimmed, outer leaves removed and cut in ½
6Slicesthick cut Bacon(about ½ Cup)
1TBSExtra Virgin Olive Oil
2largeShallots– cut in ½ and thinly sliced
1/3heaping CupGoat Cheese– crumbled
3heaping TBSScallions, white and green parts – sliced (about 2 large stalks)
1TBSWhite Wine Vinegar
1 ½TBSlemon juice(juice of ½ a lemon)
2heaping tspDijon Mustard
Serving Suggestions: Crusty artisanal bread- sliced and toasted.
Make Dressing: Whisk together all ingredients in a small mixing bowl until well combined. Taste and adjust for seasoning. Cover with plastic wrap and refrigerate until ready to use.
Cook Bacon: Line a rimmed baking sheet with aluminum foil for easy clean up. Place a wire rack insert into baking sheet. Lay bacon slices, not overlapping, on rack. Place bacon into COLD oven and turn oven onto 400 degrees. Bake bacon until crisp and cooked through, about 15-20 minutes. Transfer bacon to a clean cutting board and coarsely chop. RESERVE BACON DRIPPINGS and set aside.
For the Brussels Sprouts: Fit a food processor with the slicing blade. Add the halved Brussels sprouts to the processor and coarsely shred.
Toss the shredded Brussels sprouts and shallots with 1 tablespoon reserved bacon drippings and 1 tablespoon olive oil. Season with measured salt and pepper. Spread Brussels into an even layer on baking sheet.
Roast in oven for 15-20 minutes, or until Brussels are tender and deep golden brown, tossing Brussels half way through cooking time
Meanwhile, Poach the Eggs: Fill a medium sized pot with about 2 ½ - 3’’ of water (just enough water to submerge eggs). Bring the water to BARELY a SIMMER (water temperature should be between 180-190 degrees F) and add vinegar.
Carefully crack each egg into 4 separate ramekins. One at a time, carefully transfer egg to a fine mesh strainer. Gently swirl egg around in the strainer to loosen and remove excess egg white. Gently tip the strainer and egg into the hot water. Use a wooden spoon to slightly swirl the egg, helping form and set it, for 10 seconds. Repeat with remaining eggs. Cook eggs, occasionally swirling and flipping gently, until the whites are completely set, but the yolks remain soft, about 3 ½- 4 minutes.
Use a slotted spoon to gently remove the eggs from the water. Transfer eggs to a paper towel lined plate to completely drain.*
To Serve: Transfer roasted Brussels sprouts and shallots to a platter or individual serving plates. Top with bacon and goat cheese. Drizzle or toss with dressing. Gently place poached eggs on top and garnish with a sprinkling of scallions.
Serve with toasted artisanal bread.
*Dressing can be made in advance. Dressing will keep, covered, in the refrigerator for up to 5 days. *Poached eggs method from Serious Eats *Poached eggs can be made up to two days in advance. Simply transfer poached eggs to a bowl of cold water and place in the refrigerator. When ready to use, carefully transfer them to a bowl of hot water and let them sit for 2 minutes to reheat.