INGREDIENTS
1 1/2 lb
Brussels sprouts, (tough outer leaved removed)
4
large eggs
8
slices bacon, (chopped)
1 cup
red onion, (chopped)
6 tbsp
bacon fat, (rendered from cooking the bacon)
6 tbsp
red wine vinegar
2 tsp
granulated sugar
1 tsp
Dijon mustard
1/8 tsp
kosher salt
1/8 tsp
freshly ground black pepper