Step 1

Toast the Breadcrumbs - Melt butter in a skillet over medium-high heat. Add breadcrumbs and saute for 3 to 5 minutes or until toasted and crisp, stirring frequently. Season with ⅛ teaspoon salt, adding more as desired. Transfer breadcrumbs to a sheet tray to cool.

Step 2

Cook the Bacon - Cook the bacon in a large skillet over medium heat until crisp, about 3 to 4 minutes per side. Turn off the heat and transfer to a paper towel-lined plate. Allow to cool, and then chop into small pieces. Reserve the pan with the bacon fat.

Step 3

Cook the Brussels Sprouts - In a medium pot, add water and ½ teaspoon salt. Bring to a boil. Add the brussels sprouts and cook 5 to 6 minutes or until tender. Immediately drain and shake to remove the excess water.

Step 4

Cook the Shallots - Turn the heat to medium-high on the pan with the reserved bacon fat. Add the shallots and saute for 2 minutes until tender, stirring occasionally. Push the shallots to the side of the pan and add the brussels sprouts.

Step 5

Brown the Brussels Sprouts - Cook for about 5 minutes, searing each side until lightly brown. Turn off the heat and season with salt and pepper.

Step 6

To Serve - Add the bacon to the pan and stir to combine. Transfer to a serving dish and top with breadcrumb topping right before serving.