Fear not the brussels sprout! Bacon serves as an incentive in this dish.

I was afraid.  Very afraid.  The stench of childhood torture-by-brussels sprouts pervading our home.  My mother, who was a wonderful cook, just couldn’t manage the brussels sprouts.  How many of you have that same smelly memory emblazoned in your brains?  The over-cooked miniature cabbages have developed a bad rap and for good reason.  But this recipe ain’t your mamma’s brussels sprouts.

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Ingredients:  Brussels sprouts; bacon, feta cheese, eggs, milk, salt, pepper, olive oil (for roasting)

Pre-heat oven to 400 F

12 brussels sprouts; 1/2 Cup crumbled bacon; 1 Cup crumbled feta cheese,; 4 eggs; 1/4 Cup 2% milk; olive-oil for roasting the sprouts.

1.  Bring a pot of salted water to boil; and place brussels sprouts in the water for approximately 8 minutes

2.  Drain sprouts and cut in half; brush with olive oil, as well as pouring a small amount (2Tbs.) of oil in the pan, and roast in the oven for 10 minutes or until they develop a nice toasty brown color on the cut side.  

3.  Mix eggs, milk and feta cheese together; season to taste with pepper, lots of pepper.

4.  Place sprouts in a glass dish (square/round/pie tin) and pour the milk/egg/cheese mixture over them.

5.  Place in pre-heated 400 F degree oven for 25 minutes or until the egg mixture is firm and well cooked.  

This dish makes for a great brunch or lunch main course.  Serve with chopped salad of tomatoes, red onions and cucumbers with a vinaigrette such as Brianna’s French-style vinaigrette.

 

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About The Delicious Dish

Nourish, Savour, Replenish......Returning Expat infusing the sights, sounds, feelings and love of travel and new experiences into my everyday life. I'm a personal chef, mom, friend, daughter, neighbor, sister and traveler.
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One Response to Fear not the brussels sprout! Bacon serves as an incentive in this dish.

  1. Pingback: The Little Cabbage that Could | Lemon Salt

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