Fried Egg, Bacon and Brussels Sprouts Sandwiches *

3 oz bacon, cooked and each slice cut into 3 pieces, drippings reserved

6 oz brussels sprouts, trimmed and thinly sliced lengthwise

Salt and freshly ground pepper

2 large eggs

Dijon mustard

2 ciabatta rolls, split and toasted

Cook bacon in skillet until desired crispiness.  Remove to plate and reserve drippings in skillet.  Add brussels sprouts to skillet, season with salt and pepper, and cook over medium heat until sprouts are crisp tender, about 4-5 minutes.  Transfer to a plate.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread dijon mustard (to your desired taste) on each ciabatta roll.  Divide sprouts and bacon between bottom halves of rolls.  Top with eggs.

Serves 2