Thursday, October 23, 2014

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Pan Roasted Bacon, Onions and Brussel Sprouts with Cheddar Cheese Toast and Eggs

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CNY/NNY/S. Tier: Pan Roasted Bacon, Onions and Brussel Sprouts with Cheddar Cheese Toast and Eggs
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SERVES:
2

INGREDIENTS:

4-6 slices bacon

1 small - medium size onion, quartered and thinly sliced
approx. 1 1/2 cups thinly sliced brussel sprouts
2-3 tsp chopped fresh thyme (optional)

4 long slices baguette (approx. 3/4-inch thick)

approx. 3/4 cup grated cheddar cheese

2-4 large eggs, fried as you like

PROCEDURE:

Crisp up 4-6 slices of bacon.
While you're keeping your eye on the bacon, peel, quarter and thinly slice one small to medium size onion and also halve and thinly slice an equal or slightly larger amount of brussel sprouts through the core end.

Chop 2-3 tsp of optional fresh thyme if you're using it.

Once the bacon is nice and crisp, take it out of the pan and drain it on paper towels.

Pour off about half of the rendered bacon fat and add the sliced onion and brussel sprouts, and a sprinkling of chopped fresh thyme if you're using it, and stir that around and cook it along to caramelize a bit.

At this point, slice the baguette, or whatever bread you're using, into long slices on a bias and place them on a baking tray and place that underneath the broiler to brown up the first side.

Then pull the bread back out of the oven, flip it over, sprinkle a little grated cheddar cheese over the top of each slice and place it back under the broiler to melt the cheese and toast the second side.

Once the onions and brussel sprouts are soft and caramelized, chop the bacon and add that and stir it in and turn the heat off.

Once the cheddar cheese toasts are out of the oven, fry the eggs the way you like them and it's good to go.

HINTS:

Add a little olive oil to the cooking onions and brussel sprouts if the pan seems to be drying out a bit.

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