That's right - Brussel sprouts don't need to hide behind their bad rep of bad smells and unappealing appearances forever. I have discovered a way to make them beautiful again! #makesproutsbeautifulagain

What you'll need:

•Brussel sprouts, shredded, enough to fill one pan

•1 container pancetta

•1 handful chopped onion (go ahead, pick your favorite kind)

•2 eggs

•Balsamic glaze

•Olive oil

•Salt

•Pepper

•Minced garlic or garlic powder

•Chives, for garnishing

Heat some olive oil into the pan and brown the pancetta and onion together for a few minutes or until the onion has softened. Yep, I don't care what sort of onion you use. I love onions of all sorts, and would never discriminate against them. Go nuts! Mix a few different kinds, if you really want. Life is short and onions are awesome.

Next, add a small amount of the garlic and stir into the mixture. Then, pour in the sprouts and continue cooking on medium heat until they have slightly wilted (~10 minutes or so). Drizzle a bit (keyword: BIT - overdoing this will give this a tart flavor you probably don't want) of balsamic glaze over your masterpiece, and keep stirring until all of it has seeped through. Season with the salt and pepper as needed. You could do what I do - eat half the meal out of the pan before it's done, because, well, willpower.

Once this all starts smelling delicious, crack 1-2 eggs into the pan and scramble them into the rest of the ingredients. You know those tableside fried rice chefs at fancy Japanese restaurants? Pretend you are one of them when you do this. I'm not sure about this having an influence on flavor, but it's fun. Eggs act as a natural glue, so you'll notice that your mixture will feel slightly thicker as you cook them into the sprouts. Once those are done, so are you - unless, like myself, you choose to fry an additional egg as a topping for the dish. Add some chives for an artistic touch, and voila - you're done! A dish to stuff your face with and feel limited guilt afterwards.