Recipe

Step 1: Bring a large pot of water to a boil and add the potatoes. Cook until just tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a paper towel-lined plate and set them aside. Place the Brussels sprouts in the water and cook until they’re just tender, about 5 minutes. Transfer them to the same plate with the potatoes.

Step 2: Meanwhile, place the bacon in a large, heavy skillet set over medium-high heat. Cook, stirring now and then, until the fat is rendered and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate and set it aside. Add the onion to the skillet and cook, stirring now and then, until beginning to soften, about 10 minutes. Add the reserved potatoes and Brussels sprouts to the onions and cook until everything is very well browned and cooked through, another 10-15 minutes. Return the crisp bacon to the pan and stir to combine everything. Season the mixture to taste with salt and pepper.

Step 3: Transfer the vegetable mixture to 4 plates. Top each serving with one egg and scatter generously with chives. Serve immediately.

Reprinted with permission from Ben Towill and Phil Winser’s The Fat Radish Kitchen Diaries (2014 Rizzoli New York), available through Amazon.ca.