Published Feb. 28, 2024
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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)
Preparation
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In a medium skillet over medium heat, cook the bacon until crisp and browned all over, 5 to 10 minutes.
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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.
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In a large bowl, whisk together the vinegar, mustard, garlic, coriander and a small pinch of salt. Slowly whisk in the oil.
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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.
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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.