Back in San Francisco, I was gifted a cooking class at SF Cooking School--the class happened to be pork night! The kitchen was stunning, the produce was fresh, the pork was from Golden Gate Meat Co., and wine was provided. The instructor made sure everyone stopped to witness the crucial moments of each dish. I met several fun, interesting people; talked about food and travel; and had 7 courses to try. Everyone enjoyed the meal and was fascinated by how each of the other dishes had been prepared. I highly recommend taking a cooking class!
I was assigned the appetizer, which was bacon-brussels sprout hash and poached eggs over toast. Needless to say, it tasted amazing! It didn't take very long to add this dish my regular repertoire of savory brunch options. In this version, I chose to add some sweet potato to the hash, because I love the stuff, but it's just as delicious without it.
Use a medium sauté pan to cook the bacon on medium-high heat until crispy. Set aside the cooked bacon in a separate bowl, but keep the bacon fat in the pan. Add the brussels sprouts and shallots to the pan with the bacon fat and cook until soft (5-10 min). Combine brussels sprouts, diced sweet potato, and crisp bacon and serve in small ramekins or bowls.
Finally, add water, 1 tsp. kosher salt, and 2 tsp. of white vinegar to a sauce pan and bring to a simmer over medium-high heat. Carefully crack an egg into a small prep bowl, ensuring that the yolk remains unbroken. Remove the simmering water from the heat, and carefully slip the egg into the water. Some people like to create a little whirlpool to keep it from spreading, or you can allow a little water to enter the prep bowl to help the egg slip in undisturbed. If the egg begins to spread, you can use a spatula to bring it back together.
Let the egg sit undisturbed for 5 min. and then use a slotted spoon to remove and serve immediately.
Share and enjoy!