- 1 lb Brussels sprouts core trimmed
- 2 strips thick bacon chopped
- 2 tbs olive oil
- 2 tbs minced shallots
- 1 or 2 cloves garlic minced
- 3 tbs balsamic vinegar
- 2 tbs toasted pecans chopped chunky
- 1 or 2 hardboiled eggs chopped chunky
- salt and pepper to taste
Place Brussels sprouts in food processor and pulse 6 or 7 times. Set aside. You could also cut in half with a knife and rough chop or deconstruct each one by peeling apart.
Cook bacon until crispy in large skillet over medium high heat. Remove bacon and set aside.
Pour excess bacon fat from pan. Add one tbs of olive oil to pan along with shallots. Cook several minutes until shallots soften.
Add garlic and cook 1 minute. Add Brussels sprouts to pan with another tbs of olive oil. Fold ingredients together and cook over medium to medium high heat for about 2 minutes.
Fold in bacon and 3 tbs of balsamic vinegar and cook another 2 or 3 minutes.
Gently mix in pecans and eggs.
Turn off heat and allow to sit a few minutes.
Serve hot or cold.