Creamy Brussels Sprouts and Bacon over Poached Eggs

CREAMY BRUSSELS SPROUTS AND BACON OVER POACHED EGGS
1 t. plus 2 T. cider vinegar
8 slices good quality bacon, cut crosswise ¼” thick
4 slices whole wheat bread roll or your choice, halved diagonally
2 T. butter, softened
1 large shallot, minced
4 c. medium Brussels sprouts, trimmed and shredded (use blade of food processor)
2/3 c. heavy cream
Salt, black pepper
8 large eggs
Shaved fresh Parmigiano-Reggiano, garnish

1. Preheat oven 350 and place rack in center.
2. Fill a 12” wide, 2-3” deep pan with 1 1/2” water and 1 t. vinegar. Bring water to simmer over high heat; reduce heat to maintain gentle simmer.
3. Meanwhile, cook bacon in large skillet, stirring often, until browned and crispy.
4. Spread one side of the bread with 1 T. butter and arrange butter side up on baking sheet. Toast in oven until crisp and golden.
5. With slotted spoon, transfer bacon to paper towel lined dish to drain. Pour off all but 1 T. of the bacon fat from skillet.
6. Add remaining 1 T. butter and shallot to skillet and cook until softened.
7. Add 1/3 c. water and Brussels sprouts, cream and remaining 2 T. vinegar, salt and pepper. Cook, stirring for 1 minute.
8. Cover pan and cook until sprouts are just tender, about 5 minutes.
9. While sprouts are cooking, crack eggs one at a time in a small bowl and gently slide each egg into the simmering water. Poach until whites are completely opaque but yolks are still soft, about 3-4 minutes.
10. With slotted spoon, remove eggs from water (in same way you added them) and gently blot dry with paper towel.
11. Put 2 of the cut bread rolls on a plate. Top each toast with an egg.
12. Season eggs lightly with salt and pepper. Spoon the sprout mixture on top.
13. Sprinkle with bacon and shavings of cheese. Serve immediately.