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Brussels sprout salad with eggs and bacon

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Ingredients for 4 servings:

  • 500 g Brussels sprouts
  • 4 eggs
  • 100 g bacon (lean smoked bacon)
  • 2 onions
  • 3 tbsp rapeseed oil
  • 3 tbsp vinegar (red wine vinegar)
  • 1 tbsp mustard
  • salt and pepper
  • Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the trimmed Brussels sprouts in boiling salted water for 10-15 minutes until al dente. Boil the eggs until soft-boiled. Combine the vinegar with the mustard, salt, pepper, and 1 tablespoon of oil. Dice the onions and finely slice the bacon, then sauté both in 2 tablespoons of hot oil until translucent. Stir in the vinegar and mustard mixture and set aside. Toss the well-drained Brussels sprouts in the bacon sauce, serve lukewarm in a bowl, garnish with egg quarters, and sprinkle with fresh Parmesan cheese to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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