The Farmer's Daughter
A simple Paleo dish to serve in a hurry or as a side for a larger event, complete with bacon, Brussels sprouts, and poached eggs.
Ingredients
- 3 cups Brussels sprouts only the leaves
- 1/2 cup hazelnuts raw, halved
- 1 cup bacon cut into small pieces
- 2 eggs organic, if possible
- 1 Tbsp sage fresh, chopped
- 1 Tbsp olive oil
- sea salt to taste
- pepper to taste
Instructions
- Preheat oven to 375 degrees
- Toss the Brussels sprout leaves and ½ Tbsp olive oil in a bowl. Sprinkle with a little sea salt.
- Spread the leaves out in a single, thin layer and evenly on a tinfoil-covered sheet.
- Bake Brussels sprout leaves for about 6 minutes (you want them to be slightly crispy).
- Meanwhile, fry the bacon in a pan (I didn't use any oil or anything since the bacon will produce its own grease).
- In another pan, saute the hazelnuts in ½ Tbsp olive oil.
- Poach 2 eggs.
- Once all pieces are done, plate them as such: leaves on the bottom, then bacon, then hazelnuts. Top with egg, sage and sea salt + pepper (if desired)
Notes
How to get Brussels sprout "leaves:" Cut off Brussels sprout ends. Several leaves will gently fall off. Use those. {Steam the "leftover" sprouts to eat later}
Don't judge, but I had never poached an egg before this day. I learned in a quick minute how to do it via, "How to Poach an Egg-Food Network" (Clearly I'm already a pro.)