Bacon, Egg and Brussels Sprouts Salad Recipe

February 29, 2024

Published Feb. 28, 2024

Bacon, Egg and Brussels Sprouts Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.

Brussels sprouts star in this hearty riff on a wilted salad, giving it more structure and crunch than one with the usual floppy lettuce or spinach, and an egg on top adds heft, turning a side dish into a light main course. There’s tangy whole-grain mustard in the vinaigrette, too, which contrasts with the richness of the bacon. Serve this with crusty bread for scooping up the savory bacon fat and egg yolk inevitably left on the bottom of the plate.

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Yield:4 servings
  • 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)
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Nutritional Information

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.


  1. In a medium skillet over medium heat, cook the bacon until crisp and browned all over, 5 to 10 minutes.

  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.

  3. In a large bowl, whisk together the vinegar, mustard, garlic, coriander and a small pinch of salt. Slowly whisk in the oil.

  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.

  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.

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