Today's Cooking at Home features a pan roasted combination of bacon, onions and brussel sprouts and served over broiled sliced bread with melted cheddar cheese, taken one step further by topping everything with fried eggs.
2-3 slices of bacon
1 small to medium size onion
handful of brussel sprouts
fresh chopped thyme (optional)
grated cheddar cheese
This is especially good for a weekend brunch and you'll want to build this in stages starting by crisping up 2 to 3 slices of bacon per serving.
While you're keeping your eye on the bacon, peel, quarter and thinly slice one small to medium size onion and also halve and thinly slice a good handful of brussel sprouts through the core end.
We'll also be adding some optional fresh chopped thyme to the recipe today and, once the bacon is nice a crisp, take it out of the pan and drain it on paper towels.
Pour off about half of the rendered bacon fat and add the sliced onion and brussel sprouts, and a sprinkling of chopped fresh thyme if you're using it, and stir that around and cook it along to caramelize a bit.
At this point, slice the baguette, or whatever bread you're using, into long slices on a bias and place them on a baking tray and place that underneath the broiler to brown up the first side.
Then pull the bread back out of the oven, flip it over, sprinkle a little grated cheddar cheese over the top of each slice and place it back under the broiler to melt the cheese and toast the second side.
Once the onions and brussel sprouts are soft and caramelized, chop the bacon and add that and stir it in and turn the heat off.
Once the cheddar cheese toasts are out of the oven, fry the eggs the way you like them and it's good to go.