Piquant Brussels Sprouts

Oxmoor House
8 servings


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2 1/2 pounds Brussels sprouts
2 eggs
2/3 cup vinegar
1/3 cup water
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
12 slices bacon


Wash Brussels sprouts thoroughly; drop into a small amount of boiling salted water. Return to a boil; cover, and cook 8 to 10 minutes or until tender. Drain; transfer to serving dish, and keep warm.

Beat eggs with electric mixer until thick and lemon colored; add next 6 ingredients, and mix well.

Fry bacon until crisp; drain, reserving 1/4 cup pan drippings. Crumble bacon, and set aside. Add egg mixture to drippings in pan. Cook over low heat, stirring constantly, until thickened and bubbly. Pour dressing over Brussels sprouts, and sprinkle with crumbled bacon. Serve immediately.

Created date

February 2010