This recipe is quick to make, so I prefer to cook it up right before serving. That said, if necessary, you can do a lot of the prep up to 24 hours in advance:u003cbr/u003eu003cbr/u003eShred the sprouts and store in an airtight container in the fridge.u003cbr/u003eu003cbr/u003eCook the bacon and shallots, remove the excess grease, and cool before storing in an airtight container in the fridge.u003cbr/u003eu003cbr/u003eIf you want to get really next-level, you can use a technique that restaurants employ for the brunch rush and poach the eggs in advance. Cool them, then refrigerate, and dip into simmering water to reheat.u003cbr/u003eu003cbr/u003eCook the sprouts and assemble the dish right before serving.