Poached Eggs with Creamy Brussels Sprouts and Bacon

This is terrific for breakfast, brunch, lunch or dinner. Just a great combination of flavors.

I made one change to the recipe -- in technique not ingredients. Rather than poaching the eggs in a separate pan, I followed the technique used in the Zuni Cafe cookbook (Boiled Kale on Toast with Eggs) and simply poached the eggs atop the Brussels sprouts for the last 3-4 minutes of cooking time. As with the Zuni recipe, it worked perfectly and meant one less pot to wash.

This is something I will probably make again and again -- a great "comfort food" meal.

The recipe is also available at the FC website (link below).

Note: I should have edited the photo to show a close-up of the dish, but I reached the limits of my tech savvy in managing to post this picture at all. Once I get up to speed on editing, I'll do a close-up.

http://www.finecooking.com/recipes/poached-eggs-creamy-brussels-sprouts-bacon.aspx

The online recipe suggests serving with Broiled Grapefruit (link below) -- which we did -- and it was a terrific match-up. If you have cardamom pods, the freshly ground seeds give this a wonderful aroma that you can't get with the pre-ground cardamom sold in the spice section. A little of the cardamom goes a long way.

http://www.finecooking.com/recipes/broiled-grapefruit-honey-vanilla-cardamom.aspx