Sandwiches with Poached Eggs and Brussels Sprouts

Sandwiches are a standard, but not always fun snack. I offer original hot sandwiches with poached eggs and Brussels sprouts.

Servings: 4

Ingredients

How to make hot poached egg sandwiches:

Directions

Set the rack in the oven to the middle position, and turn on the oven itself for preheating to 180 degrees. Pour 2.5 cm high water into a deep saucepan and add 1 teaspoon of vinegar. Bring to a boil on the stove. Keep the saucepan over low heat.
Fry the bacon in a large skillet until crispy.
Meanwhile, grease the slices of bread on one side with 1 tablespoon of butter and place on a clean baking sheet with butter facing up. Put in a preheated oven and bake until golden brown for about 10 minutes. Transfer the bacon to a paper towel, and leave only 1 tablespoon of fat in a frying pan. Add remaining butter, add shallots and cook until soft, about 2 minutes. Then add 1/3 cup water, Brussels sprouts, cream, remaining 2 tablespoons of vinegar, 1/4 teaspoon of salt and pepper. Cook, stirring occasionally, for 1 minute. Then cover the pan with a lid and cook, stirring a couple of times, until the cabbage is soft, 5-7 minutes.
While the cabbage is stewing, you need to cook poached eggs. To do this, first, you need to pour each egg into a small cup or glass, and then pour it into boiling water in a saucepan, cook over low heat, for 3-4 minutes (the protein should set, and the yolk should still be liquid). Using a slotted spoon, transfer the eggs to a paper towel.
Place 2 slices of toasted bread on each of 4 serving plates. Top with one poached egg, salt, pepper, and put the stewed cabbage on the eggs. Sprinkle the poached egg sandwiches with cheese and bacon. Serve the hot poached egg sandwiches right away.

Enjoy your meal!

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