|500 g||Brussels sprouts|
|vegetable oil for frying|
A simple white burgundy, like Pinot blanc, goes well with the combination of pan-roasted Brussels sprouts and bacon.
Peel and mince shallots and garlic. Clean and peel Brussels sprouts, then remove the stalk and separate the leaves.
In a large frying pan, sauté bacon over medium-high heat until crispy. Remove from pan and allow to cool.
Heat some oil in a second frying pan and fry eggs for approx. 3 – 4 min. The egg yolk should be a bit runny and the edges, crisp. Season to taste with salt and pepper. Remove from pan and set aside.
Heat some oil in the same pan over medium heat and sauté onions and garlic until golden brown. Add Brussels sprouts and fry for approx. 10 min., or until soft. Season to taste with salt and pepper. Zest orange, add to Brussels sprouts and stir to combine.