Piquant Brussels Sprouts

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

2-1/2 lb. Brussels sprouts
2 eggs
2/3 cup vinegar
1/3 cup water
1/4 cup sugar
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
12 slices bacon

INSTRUCTIONS

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 a 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.

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Tagged: brusselssprouts, sidedishes add tags

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