When I experiment with recipes, every now and then I come across a stand-out dish—and this is one of them. I didn’t use any cream or butter, yet it still turns out incredibly creamy, with a crispy texture from the bacon and Brussels sprouts that will truly delight you.
It makes a perfect brunch. Give it a try—I’m sure you’ll love every bite!
The recipe is in the comment
by iamteddykim
1 Comment
**Ingredients:**
* 60g risoni
* 1 avocado
* 1 egg
* 2 Brussels sprouts
* Parmesan cheese
* Sea salt & pepper
* 2 small slices of bacon
* Olive oil
* White vinegar
**Instructions:**
**Preparing the Ingredients**
1. **Risoni:** Cook in boiling water 2~3 minutes — it only takes a few minutes. Drain and set aside.
2. **Avocado:** Cut into small pieces and mash with a fork. Season lightly with salt.
3. **Bacon:** Slice into thin strips and cook in olive oil until slightly crispy.
4. **Brussels Sprouts:** Peel off the leaves and cook them in olive oil until golden brown and crispy. Season gently with salt.
5. **Egg (Poached):** Bring a pot of water to a boil. Add about 2 tablespoons of white vinegar, then stir the water in a circular motion using a chopstick or spoon. (This helps the egg hold its shape.)
**Plating**
1. Place the cooked risoni on your plate and spread it out evenly.
2. Add the mashed avocado on top, spreading it out to cover the risoni.
3. Gently place the poached egg in the centre.
4. Add the cooked bacon around the egg.
5. Drizzle a little olive oil over the top.
6. Finish with freshly grated Parmesan cheese.
7. Add the crispy Brussels sprout leaves.
8. Season with sea salt and pepper — and ENJOY JOY!