I haven’t posted in over four months and that is kind of embarrassing. So I’m happy to be going back to my brunch-y, bacony roots and experimenting with food.
I don’t really have any good excuses to explain my four month hiatus. But unfortunately this blog just kind of took a back seat. Some of it was for good reasons – like photography or being busy but I was also kind of in a food rut. The past two weekends I tried making recipes but they just weren’t that good. So I’m keeping it really simple for now and remembering what I love – brunch and bacon.
A few weeks ago I joined a local crossfit ‘box’ and it has inspired me to be more conscious of what I eat. Eating paleo is pretty popular in the crossfit world and I’ve tried paleo friendly recipes in the past – but there are some things I could never cut out completely. Like Greek Yogurt, or cheese, or pizza. But hey this morning I drank my coffee with butter in it instead of cream so who knows where this will go.
Good news is that if I do start eating like a cavewoman – the blog name still fits (insert sassy emoji here). So for this paleo-friendly recipe, I start with some pretty basic staples like brussels sprouts, eggs, and bacon. I then make it a little more bougie by subbing pancetta for bacon, adding shallots, and lightly tossing everything in stone ground mustard and maple syrup. I don’t know why I haven’t cooked eggs on a sheet pan before because honestly it’s pretty easy and cooks a damn good egg, with a runny yolk pretty quickly.
So here’s to going back to the basics and discovering new things!
- 16 oz fresh brussels sprouts, sliced into quarters
- 1 shallot, thinly sliced
- 4 oz pancetta
- 4 eggs
- 3 tablespoons oil, plus extra for greasing pan
- 1 tsp stone ground mustard
- 1 tsp apple cider vinegar
- 1 tbsp pure maple syrup
- kosher salt and fresh-ground pepper
- fresh rosemary
- Preheat the oven at 400 degrees.
- Lightly oil a sheet pan.
- In a large mixing bowl combine the brussels sprouts, shallot, pancetta, oil, mustard, apple cider vinegar, maple syrup. Stir until well combined, then season with salt and pepper.
- Spread the sprouts mixture evenly onto the sheet pan.
- Place in the oven and let bake for 10 minutes, the sprouts should be tender and pancetta crispy
- Make space on the sheet pan for the eggs, and gently crack onto the sheet pan.
- Place back in the oven and cook until the egg whites are set, about 7-9 minutes.
- Top with salt, pepper, fresh rosemary, and enjoy!
Recipe adapted from Damn Delicious.