Brinner Winner: Brussels Sprouts With Bacon & Eggs

This “recipe” is by no means going to break the internet with its originality, but it was delicious and didn’t take forever [unlike this zucchini lasagna which was also delicious and robbed me of an hour of my life]. And I’ve been in a “only new things sound good” phase for a while. Lame.

Brussels Sprouts With Bacon & Eggs | hey, beth baker!

Brussels Sprouts With Bacon & Eggs
Serves 4-6

3 cups of brussels sprouts, halved or quartered depending on their size
olive oil
salt & pepper

6-8 pieces of bacon

1 cup quinoa
2 cups chicken broth
1/2 teaspoon salt

add ons:
creamed spinach [we mixed it in after the quinoa cooked]
feta cheese

Fire up the oven to 400F. Stick in your bacon on a foil covered sheet and your brussels sprouts tossed with evoo and s&p on another. Cook the bacon for 15-18 minutes. Cook the brussels sprouts for 22-28.

Stir together quinoa, broth, and salt. Bring to a boil. Cover. Turn heat to medium. Cook for 18 minutes.

In the meantime, if you have a desire to add some additional nutritional punch, cream a couple pounds of spinach.

When there’s only a few minutes left on the sprouts, cook your room temp eggs.

Assemble.
Enjoy.

So we’re totally in a “stick an egg on it” culinary phase right now, right? The Baker fam is slowly coming aboard. We didn’t buy eggs for a few years after Lucy’s food allergies were diagnosed. But now that she gets that she has to stay away, we’ve brought them back. I am still [in my head] grossed out by the idea of runny yolks so I probably cook them longer than most people. I also have a deep affinity for that crispy, crunchy, buttery egg edge.

This was another winner for the whole fam. I *think* the creamed spinach in the quinoa made it easier for the kids to eat. Maybe.

Anyone else tried something new and delightful lately? I’m taking meal board suggestions!

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