If your weekend brekkie routine needs a serious revamp, here you go.

7 ingredients, 15 minutes, total toast perfection.


I figured we should start March with something green, since it’s basically this months color. And I also figured we should eat something BRIGHT, because spring is finally!!! not that far away.

The gist here is an elevated breakfast sandwich turned into a fancy, schmancy toast. Now before you get skeptical, rest assured that fancy does not mean difficult. Like I said this requires few ingredients, few minutes, and even FEWER seconds to devour (roughly 62, I’d guess), so let’s get to it.

You start by cooking thick-cut bacon, which you can make in either a skillet, the oven, or the microwave. Now is cooking bacon in the microwave positively low-brow? Yes. Can you do better? Yes! But if this is the only way you cook your bacon, will I trash you any further? No. Personally I like to cook my bacon in the oven at 350F for about 10 minutes, but you do you.

Bacon is a sacred food and I don’t want to mess with your beliefs.

Once the bacon is cooked, cut up ciabatta bread into thick, long slices, then brush with olive oil and toast to your desired level of crispiness. Next cook the eggs, which I gently suggest preparing soft-boiled. Poached is a little too sloppy for this situation — ciabatta is narrow, poached eggs are fat! — and hard-boiled just feels tragic. But soft-boiled? Just right. Firm, sturdy, and with a barely-set center, the yolk sops up the toast expertly without overpowering the dish. Soft-scrambled eggs could also work here, if you must. But regardless of MY personal inclinations, this is your breakfast. So eat your eggs however you choose!

Which should be soft-boiled, if that wasn’t clear.

Lastly toss shredded brussels sprouts in chili oil, lemon juice, and a pinch of salt & pepper, then put the whole thing together. The chili oil adds a nice punch of heat against the tangy lemon, complimenting the brussels’ natural nutty taste. Combined with creamy egg, crisp bread, and salty delicious bacon, this is a brekkie you can make on your own, for friends, or even for a weeknight dinner.

Just remember: soft-boiled works best. Xo

Shredded Brussels, Bacon, & Egg Toasts


  • 4 slices thick-cut bacon
  • 4 oz Ciabatta bread, sliced (should be four slices!)
  • 1 tbsp extra virgin olive oil
  • 4 large eggs
  • 2 1/2 cups shredded brussels sprouts
  • 1 – 2 tsps chili oil
  • 1 lemon, juiced
  • a pinch of salt & pepper
  • red pepper flakes to garnish


  1. Cook bacon according to package instructions, then transfer to a paper-towel lined plate to drain/cool.
  2. Meanwhile, use a pastry brush to coat the ciabatta slices in olive oil, then toast to your desired level of crispiness.
  3. Fill a medium-sized saucepan with enough water to submerge the eggs, then cover and bring to a boil. Next, gently add each egg into the boiling water using a serving or slotted spoon — just make sure it’s something big and sturdy for a gentle “drop” — then cook, uncovered, for 5 minutes. Once cooked remove the eggs from the boiling water with the same spoon, then run under cold water for 30 seconds each. Rest for another minute or so until the eggs are cool enough to handle, then gently peel away the shell.
  4. While the eggs boil, in a mixing bowl combine the brussels sprouts, chili oil, lemon juice, and salt & pepper, stirring until evenly coated.
  5. When ready, compose your toasts with a slice of bacon, heaping spoonfuls of brussels sprouts, and a halved egg. Sprinkle with additional red pepper flakes, then eat!
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