Summary

Ingredients

• 500 g Brussels sprouts
• 4 egg (s)
• 100 g bacon, (lean smoked bacon)
• 2 onions)
• 3 tablespoon rapeseed oil
• 3 tablespoon vinegar, (red wine vinegar)
• 1 tablespoon mustard
• salt and pepper
• Parmesan, freshly grated

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Instructions

1. Cook the cleaned Brussels sprouts in boiling salted water for 10-15 minutes until al dente, boil the eggs until they are waxy.
2. Mix the vinegar with mustard, salt, pepper and 1 tablespoon of oil.
3. Dice the onions and cut the bacon into fine strips, sauté both in 2 tablespoons of hot oil until translucent. Stir in the vinegar and mustard mixture and set aside.
4. Turn the well-drained Brussels sprouts in the bacon sauce, place lukewarm in a bowl and garnish with egg eighths and serve sprinkled with fresh Parmesan.