Broad bean and brussels sprout salad with poached eggs

It will be your new fava-rite.

  • 30 mins cooking
  • Serves 4
  • Print
This fresh brussel sporut and broad bean salad is finsihed off perfectly with crunchy walnuts, parmesan and silky poached eggs.
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  • 2 tablespoons white vinegar
  • 4 eggs
  • 200 grams frozen broad beans, thawed, peeled
  • 400 grams brussels sprouts, outer leaves separated, remaining shredded
  • ½ cup (50g) walnuts, roasted
  • ½ cup lightly packed fresh dill leaves
  • ⅓ cup (25g) shaved parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white vinegar, extra


  • 1
    Half-fill a large shallow frying pan with water, stir in the vinegar; bring to a boil. Break one egg into a small cup, then slide into the pan; repeat with remaining eggs. When all eggs are in pan, allow water to return to a boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white has set over each yolk. Remove eggs, one at a time, using a slotted spoon; place spoon on an absorbent-paper-lined saucer briefly to blot up any poaching liquid.
  • 2
    Meanwhile, add broad beans to a medium saucepan of boiling water; boil for 30 seconds. Add shredded sprouts and outer leaves; boil a further 5 seconds. Drain. Place beans and sprouts in a large bowl of iced water; stand until cold. Drain well.
  • 3
    Place beans and sprouts in a medium bowl with nuts, half the dill and half the cheese; toss gently to combine.
  • 4
    Serve salad topped with eggs, remaining dill and remaining cheese. Drizzle with combined oil and extra vinegar.

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