Savory Lunch Plate with Honey Balsamic Brussels and Crispy Bacon | Choosing Balance
Savory Lunch Plate with Honey Balsamic Brussels and Crispy Bacon
5 mins prepServes 1
A quick and satisfying paleo and gluten-free lunch featuring a fried egg with paprika, crispy baked bacon, reheated sweet potatoes, and delicious honey balsamic shaved Brussels sprouts cooked in a skillet.
1. Preheat oven to 400°F (200°C). Place 2 slices of bacon on a baking sheet and bake for 15 minutes, or until crispy.
2. In a skillet, heat 1 tablespoon of olive oil. Add the shaved Brussels sprouts (an appropriate amount for one serving). Toss them with 2 tablespoons of balsamic vinegar, 1 teaspoon of garlic powder, and 1 tablespoon of honey. Cook in the skillet for 10 minutes until tender and caramelized.
3. In another part of the skillet (or a separate small pan), fry 1 egg in a little olive oil. Sprinkle paprika on top. At the same time, reheat the leftover sweet potatoes in the skillet alongside the egg, also adding a sprinkle of paprika.
4. Assemble the plate by arranging the fried egg, crispy bacon, honey balsamic Brussels sprouts, and reheated sweet potatoes. Serve immediately.
