Brussels sprout salad with poached eggs

Shredded brussels sprouts, fragrant basil and toasted pine nuts are topped with soft poached eggs and shaved parmesan in this delicious salad.

  • 10 mins cooking
  • Serves 4
  • Print


Brussels sprout salad with poached eggs
  • 2 tablespoon white vinegar
  • 4 eggs
  • 400 gram (12½ ounces) brussels sprouts, sliced thinly crossways
  • 1/4 cup (40g) pine nuts
  • 1/2 cup loosely packed torn fresh basil leaves
  • 1/3 cup (25g) shaved parmesan
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tablespoon extra virgin olive oil


Brussels sprout salad with poached eggs
  • 1
    Add white vinegar to a deep frying pan of simmering water. Break eggs, one at a time, into a cup; slide each egg into the water. When all eggs are in pan, allow water to return to a boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up any poaching liquid.
  • 2
    Meanwhile, add sprouts to a medium saucepan of boiling water; boil for 5 seconds. Drain; place sprouts in a large bowl of iced water, stand until cold. Drain well.
  • 3
    Stir pine nuts in a small frying pan over medium heat until toasted lightly.
  • 4
    Place sprouts, pine nuts and basil in a medium bowl, season to taste; toss gently to combine.
  • 5
    Divide salad between serving bowls, top with poached eggs and parmesan. Drizzle with balsamic vinegar and oil. Season to taste.

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