After first hearing about it a year ago, I finally got around to signing up NNB for a Pinterest account. At first I was afraid that with the blog, facebook, and twitter accounts, I was going to get major social media overload and possibly die. However, being the dare-devil that I am, I went ahead and took the plunge. I am still figuring some things out, but all in all, making progress. So far I have 1 follower on Pinterest, 3 likes on Facebook (4 if you count me) and a WHOPPING 34 followers on Twitter. I’m vowing to dedicate more time to pinning posting good content on FB and Twitter so if you are active any of those areas, please join me in a deeper digital romance.
Anyhoo, I recently found a nice little brussels sprout hash photo on Pinterest and tried to recreate it without the recipe. I did this not because I love a good challenge (though I do), but because the pinner pinned it from Tastespotting, instead of from the original blog and I couldn’t be bothered to search through the mountains of recipes on Tastespotting until later in the week. I made this when I was feeling a little under the weather after an evening of excessive celebration and I didn’t even miss the potatoes or toast I would normally have with my hangover cure-all of fried eggs and bacon.
1 bag of TJ’s brussel sprouts (12 oz.), sliced thinly
2 shallots, sliced thinly
1 package of TJ’s prosciutto (4 oz. but I’ll use 2 packages next time)
1.5 tbsp acid (I used rice wine vinegar because I had some from leftover from this but you could also do lemon juice or apple cider vinegar, just need something to brighten it up)
4-6 eggs depending on how hungry you are
S+P to taste
What I did:
Next, I heated up some EVOO in a large pan and browned my pancetta.
When it was done, I removed it from the pan, making sure to leave the grease.
Next, I added my shallots.
Then my sprouts,
and cooked them both down with S +P until the sprouts were soft, before adding the pancetta back in.
I lowered the heat, and in a separate pan, fried up some eggs.
When the eggs were done I scooped the sprout mixture on to a plate and popped some eggs on top. The runny yolk made for a delicious sauce as well. I promise you won’t even miss the starchy carbs. Enjoy!