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Bacon and Egg Pasta with Brussels Sprouts

Bacon and Eggs. Undeniably one of the greatest food pairings of all time. The other day, I was contemplating what to make for dinner. I knew I wanted to have pasta, and I have been planning on making a pasta dish with Brussels sprouts for a while now. I almost always have a good-sized chunk of back bacon in the fridge, as well as the usual pantry items, onions, garlic, white wine vinegar and olive oil. OK, that sounded pretty good, but it still needed something. *DING* How about topping the whole thing with a poached egg? WOW! It is amazing how such humble, unassuming ingredients are transformed in to something so crazy, out-of-this-world delicious. So delicious, in fact, I practically licked my plate clean. Umm, I mean, I ate it in a very dignified and lady-like manner. *Whistles nonchalantly*

Bacon and Egg Pasta with Brussels Sprouts
serves : 1 hungry person

1 egg
1 Tbsp. white vinegar

3/4 cup Brussels sprouts, bottom cut off, outer leaves removed,
 sliced as thinly as possible
2 1/4 inch slices of Canadian Bacon, diced
1/2 onion, finely diced
2 cloves garlic, minced
2 tsp. olive oil
2 tsp. white wine vinegar
1/2 tsp. agave syrup
Freshly grated Parmesan
6-8 oz. cooked pasta
salt and pepper

Cook pasta according to directions. Heat a couple of inches of water in a small saucepan.. Add white vinegar. Water should be almost boiling. Meanwhile, saute onion and back bacon until onion is softened. Add Brussels sprouts and garlic, cook until Brussels sprouts are tender, stirring often. Add white wine vinegar and agave nectar. Cook about one minute. Season with salt and pepper. When mixture is almost ready, Break egg into a ramekin, and drop into simmering water. Cook until white is set and yolk is still runny - about 3 to 4 minutes. Remove with a slotted spoon, draining off liquid on a clean kitchen towel. Toss Brussels sprout mixture with pasta and Parmesan cheese. Arrange on plate topping with the egg and extra cheese. Season with salt and pepper.

Tags: Pasta, Bacon, Eggs, Brussels Sprouts

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