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August 2018
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Warm Brussel Sprouts with Bacon and Feta

This is a nice Autumn dish, serve it with Caraway Rye Bread to make a meal, or as a side dish!


Start by Medium Hard Boiling Six Eggs. Cool and remove shell. Cut eggs into 1/3’s and set aside.


The Sprouts!


Now rinse and remove outer skins and cut into 1/3’s about one pound of Brussel Sprouts.

Sweet Red Bell Pepper and White Onion.


Now cut up one large – ish White Onion and one Red Bell Pepper. Cut into pieces. You can use any combination of various colored Peppers, Onions, Shallots, etc… go crazy!

Crispy Bacon Pieces.


In a large heavy skillet brown until crisp one pound of good Applewood Smoked Bacon. Crumble into pieces.

remove most of Bacon Fat from your skillet, leave the bits and pieces stuck to the skillet. Add about 2 or 3 seconds of Olive Oil. Saute Onions and Sweet Red Bell Pepper until just crisp. Stir in Brussel Sprout pieces. Continue cooking until Sprouts reach desired doneness. I like them to still be a bit crisp. Add Bacon pieces and stir in to mix well. Season with Salt and Pepper as desired.


Place onto plates and arrange Boiled Egg pieces on top.


Warm Brussel Sprouts with Bacon and Egg!


For the finishing touch, add a sprinkle of Feta Cheese crumbles!




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