I suppose this dish would be fine for breakfast, but I served it for dinner. It’s an indulgent riff on bacon and eggs with toast and feels particularly naughty with all of the articles and blog posts on healthy eating and detox flying around right now. Shredded Brussels sprouts are cooked with some cream, shallots and butter and top the poached eggs and toast. It’s really delicious. I’m not crazy about fried eggs, but I love them poached. Larry loved this dish.

• Poached Eggs with Creamy Brussels Sprouts & Bacon (Fine Cooking #109, February/March 2011, p. 26)