1 lb brussels sprouts, trimmed
2 Tb butter, divided
3 Tb dried bread crumbs
1-2 hard-cooked eggs, chopped
salt & pepper to taste

Halve the sprouts lengthwise and blanch in salted, boiling water until barely tender, 4-6 minutes. Drain, immerse in ice water to cool, and drain again. Heat 1 Tb butter in skillet over medium flame. Stir in bread crumbs, cook, stirring about 1 minute. Stir in chopped egg and transfer to a small bowl. Wipe out pan, add remaining butter and melt over med-high flame. Add sprouts and toss until hott. Season with salt and pepper. Serve and sprinkle with crumbs. Can add bacon as well.