In a large skillet, add the chopped bacon and cook on medium heat until crisp, stirring occasionally. Remove bacon and set aside. Dispose of the remaining bacon grease and wipe down the skillet to remove any debris.
Over medium heat, melt the butter then add the sliced onions. Season with salt and pepper. Saute until soft and golden, about 10 minutes. Add the vinegar and sugar. Stir for 2-3 minutes then remove onions from the skillet and set aside.
Over medium-high heat add the olive oil and the sprouts. Saute until edges are slightly brown 6-8 minutes. Add the chicken broth and continue sauteing until most of the liquid evaporates, about 2 minutes. Add onions back to the skillet and combine. Top with bacon bits and serve with a poached egg.