Poached Eggs with Creamy Brussels Sprouts and Bacon

You’ve got to be kidding me! Brussels Sprouts for breakfast! Technically it was brunch. Jim hung his head and said a prayer, “Lord if I have to eat vegetables, make it carrot cake for breakfast next time.”
He did admit to liking it and said, “See I finished my plate.” One thing that I think would improve it, is to only add one T of vinegar to the Brussels sprouts. This recipe, from Fine Cooking, serves 4 but was easily cut in half.
Ingredients:
1 t + 2 T cider vinegar (see note above)
8 slices of bacon cut crosswise ¼ “thick
4 slices country-style bread, halved diagonally
2 T unsalted butter, softened
1 large shallot, minced
10 oz. Brussels sprouts, trimmed and shredded (use the slicing blade on a food processor)
2/3 C heavy cream
Sald and pepper
8 large eggs
Parmigianino-Reggiano for garnish
Directions:
1. I toasted my bread in the toaster, but the recipe calls for you to butter the bread and bake it in a 350 degree oven for 10 minutes. Cut bread on the diagonal and plate.
2. Fill a 12” skillet with 1 ½” deep with water and add 1t vinegar. Bring water to a simmer.
3. Meanwhile start the bacon in a 10” skillet. Cook until brown and crisp about 7 minutes. Retain 1T of the bacon grease and add IT butter. Add the shallots and cook for about 2 minutes until softened. Add the Brussels sprouts, vinegar, cream, 1/3 C water and ¼ t each salt and pepper. Cover and cook for 7 minutes.
4. While the sprouts cook poach the eggs until the whites are completely opaque, but the yellow still soft. Remove with a slotted spoon to a paper towel.
5. To plate, add a poached egg on top of each toast triangle then the sprouts evenly divided. Sprinkle with the bacon and Parmigianino cheese.
I thought it was delicious.