CRISPY BRUSSELS SPROUTS WITH PANCETTA AND POACHED EGGS
Serves: 4
2 tbsp (30 mL) olive oil 4 thinly sliced pancetta rounds 2 cups (500 mL) halved brussels sprouts 2 tbsp (30 mL) butter Kosher or coarse salt and cracked black pepper 2 tbsp (30 mL) white vinegar or other mild vinegar 4 large eggs
1. Preheat oven to 325 F (160 C). Heat oil in a medium frying pan over medium heat and fry pancetta until crisp and golden, turning once. Drain on paper towels.
2. Working in batches, fry brussels sprouts in pan, cut side down, until golden, three to four minutes. Turn and fry another three to four minutes. Transfer to a baking sheet and keep warm in preheated oven while frying the rest.
3. When all sprouts are fried, return to pan with pancetta, add butter and toss to combine, discarding any loose leaves. Season with salt and pepper and keep warm in oven.
4. Fill a saucepan two-thirds full with water, add vinegar and bring to a boil. Lower heat until just boiling.
5. Crack one egg into a small measuring cup and carefully lower egg into the water. Cook for three to four minutes for a firm white but still runny yolk. Remove egg from the water with a slotted spoon and set on a plate lined with a paper towel.
6. Repeat with the remaining three eggs. Lightly pat eggs dry with paper towels and season lightly with salt and pepper.
7. Divide brussels sprouts mixture evenly among four warmed plates. Top each serving with a pancetta round and a poached egg and serve at once.