Bacon, Egg and Brussels Sprouts Salad
Updated March 8, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5ounces bacon, diced
- 1pound brussels sprouts, trimmed
- 2tablespoons cider vinegar, plus more to taste
- 1tablespoon whole-grain mustard
- 1garlic clove, finely grated or minced
- ½teaspoon ground coriander
- Salt, to taste
- ¼cup extra-virgin olive oil, plus more for drizzling
- Handful of chopped or torn herbs, such as cilantro, dill or parsley
- 4large eggs
- Flaky salt and red-chile flakes, Urfa chile, Aleppo pepper or smoked paprika (optional)
Nutritional analysis per serving (4 servings)
387 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 15 grams protein; 539 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium skillet over medium heat, cook the bacon until crisp and browned all over, 5 to 10 minutes.
- Step 2
As the bacon cooks, slice the brussels sprouts as thinly or thickly as you like. Don’t worry about slicing them evenly; a mix of thick pieces and some thin ones is nice in this salad.
- Step 3
In a large bowl, whisk together the vinegar, mustard, garlic, coriander and a small pinch of salt. Slowly whisk in the oil.
- Step 4
Add the brussels sprouts and herbs to the bowl and toss well. Pour in the bacon and most of the fat from the pan, leaving a thin film for frying the eggs. Toss salad again, then taste and add more salt, vinegar or oil if needed.
- Step 5
In the skillet, fry the eggs, drizzling in a little more oil if needed. To serve, divide the salad among four places and top each one with an egg. Garnish with flaky salt and chile flakes if you like.
Private Notes
Comments
We found that the raw sprouts weren't to our taste, but I tried this again, giving the sprouts a fast sauté in some of the bacon fat, then tossing with the remaining dressing ingredients. We thought that it was lovely with about 5 minutes more effort.
The photo is misleading. I realized too late that the sprouts shouldn’t be sliced, but the leaves separated as indicated by the photo. Sliced pieces fail to incorporate the hot bacon fat goodness and you’re left with a very crunchy salad. Separating the leaves is way more labor intensive, but would LEAF you with a better dining experience. And don’t skimp on the parsley. Generally I’m not crazy about parsley but it adds a level of fresh bitterness that balances the bacon.
To my family in Arkansas, this was a dish that was made in early spring when the first tender greens came up with a lot of fresh green onions thrown in. For some reason it was called Garden Sass. I look forward to trying Melissa's version.
I turned this into scrambled eggs with Brussels sprouts. Cooked bacon then sautéed Brussels sprouts halves, cut side down, in bacon fat Added egg/milk to sprouts. Tasty meal.
I overlooked the fact that the Brussels sprouts were meant to be raw/uncooked, which does not sound appealing. Instead I added the sprouts to the pan with the bacon (after cooking for 5-10 mins) and let them roast for 20 mins, adding more apple cider vinegar for deglazing and sea salt for taste along the way. It turned out great!
Superb! Made it with baby cabbages and flat parsley, and doubled the crispy bacon (tho used the proper quantity of drippings), then topped as directed. Guests and I loved it.
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