Monday, September 2, 2013

Paleo Breakfast Brussels Sprout Slaw


I never thought I'd become a person who buys brussels sprouts on a whim, just because I haven't made them in a while. But that's just what I did, and then realized I had no idea what I wanted to do with them.

So this morning I pulled them out, along with the bacon and eggs I was also craving. I used the dressing from Paleo Comfort Foods' Brussels Sprouts Slaw, but fiddled with the technique and ingredients.


Paleo Breakfast Brussels Sprout Slaw

1 lb. shaved brussels sprouts
3-4 slices nitrite-free bacon
3 eggs, hardboiled
2 tbs. chopped red onion
salt & pepper, to taste
3 tbs. dijon mustard
3 tbs. olive oil
juice of 1/2 lemon
1 tbs. apple cider vinegar
1/2 small chopped apple

Cook bacon in a large skillet over medium heat, until crisp. Set aside on a paper towel. Pour off some of the excess bacon grease, but leave enough to cook the sprouts.

Add sprouts to pan along with red onion. Season with salt and pepper and cook until softened and slightly brown.

Meanwhile, combine mustard, oil, lemon juice and vinegar in a small bowl. Pour into skillet with brussels sprouts and toss to thoroughly incorporate.

Chop hardboiled eggs into a bowl, and crumble in bacon. Add chopped apple and brussels sprout mixture. Stir well to combine everything and taste for seasoning.

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