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Warm Brussels Sprout Salad with a Poached Egg 06:56

Taylor Boudreaux

The combination of bacon, brussels sprouts, pistachios, and egg creates a creamy and simple winter salad.

Warm Brussels Sprout Salad with a Poached Egg 06:56

Taylor Boudreaux

The combination of bacon, brussels sprouts, pistachios, and egg creates a creamy and simple winter salad.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. To prepare the brussels sprouts: Trim off the root ends and remove the outer layers of leaves. The darker leaves tend to be more bitter. Cut the brussels sprouts in half. With the flat side down, cut the halves into thin slices. 00:19

  2. 2. For the vinaigrette: Heat a sauté pan on medium-high. Add the cooked bacon pieces and drizzle in olive oil. Allow the bacon to render some of its fat. 01:40

  3. 3. Add the minced shallot and dijon mustard to the pan, stir. Allow the shallots to sweat a bit. Add the sherry vinegar. Season with pepper and lightly with salt. Add a pinch of sugar, if desired. Take the pan off heat if the aromatics are cooking too quickly. 02:21

  4. 4. Add the sliced brussels sprouts to the pan and coat with the vinaigrette. Place the pan back over medium-high heat. After a minute, turn the heat off. 03:25

  5. 5. To poach the egg: Add the vinegar to a small pot of simmering water. Crack the egg into the water. Cook for about five minutes. 03:40

  6. 6. As the egg is poaching, place the brussels sprouts back on a medium-high heat, keeping the sprouts moving, making sure to scrape the bottom of the pan. Cook until the sprouts are tender but still retain a bite. Taste for doneness and seasoning. 04:14

  7. 7. Spoon the brussels sprouts onto a plate. Create a little nest indentation in the middle. With a slotted spoon, lift the poached egg out of the water and place the egg in the nest. Season with black pepper. 05:37

  8. 8. To garnish, sprinkle with toasted pistachios and grated Spanish Manchego cheese. 06:24

What You'll Need

Equipment

- Sauté pan 
- Saucepan 
- Chef's knife
- Tongs
- Slotted spoon 
- Grater
- Cutting board
- Spoon

Ingredients

- Brussels sprouts (4 to 6) 
- Pancetta or bacon (2 to 3 strips, cooked and chopped) 
- Shallots, minced (1 tablespoon) 
- Dijon mustard (1 tablespoon) 
- Sherry vinegar (2 tablespoons) 
- Olive oil
- White vinegar (1 tablespoon) 
- Egg (1)
- Salt to taste
- Pepper to taste
- Pistachios, shelled (1 tablespoon, toasted and chopped, as garnish) 
- Manchego cheese, grated (1 1/2 tablespoons, as garnish)

Chef Notes

For the vinaigrette, use sherry vinegar or any other light vinegar on hand.

Pre-cook the bacon to a medium-crisp so the remaining fat can be rendered into the vinaigrette. Then chop coarsely. To learn more about preparing bacon, visit Chef Josh Lasky's "How to Render Bacon" tutorial located on the page below. 

When poaching an egg, add a white or other vinegar to the simmering water to help keep the egg from sticking to the bottom. The vinegar also help keeps the egg white together. To learn more about this technique, visit Chef Jason Fullilove's "How to Properly Poach an Egg" tutorial located on the page below. 

Prepare shelled pistachios by placing them in a single layer on a sheet pan and toasting them in a 350 degree oven for 5 to 10 minutes, or until lightly browned.

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Chef Taylor Boudreaux

Los Angeles

Chef Taylor Boudreaux has earned his lauded status in the restaurant industry. For years he worked for legendary chef&nb... read more