Zubereitung

1. 1

   Trim the Brussels sprouts, remove the wilted outer leaves and cut a cross into the stalk so that the sprouts cook evenly.

2. 2

   Bring plenty of water to the boil with the salt and cook the sprouts in it uncovered until just tender.

3. 3

   Drain the sprouts, refresh them at once in cold water and leave them to drain well; this keeps their green colour.

4. 4

   Render the diced bacon in a large pan without any extra fat until crisp. Add the finely diced onion and sweat it until golden.

5. 5

   Add the sprouts, season with pepper and nutmeg and heat through over medium heat, tossing the pan.

6. 6

   Melt the butter or margarine in a small pan, toast the breadcrumbs in it until golden brown and scatter them over the plated sprouts.