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Brussel Sprout Salad with Bacon, A Feta Dill Dressing, and Poached Egg

Course Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1
Author Chef Matt

Ingredients

  • 2 cups of mixed greens
  • 1 cup of kale greens
  • 1/4 cup of cucumbers diced
  • 2 Tablespoons of crumbled feta
  • 3 strips of cooked crispy bacon, crumbled
  • 1 cup of Brussel sprouts trimmed and halved
  • 1 egg

Dressing

  • 1 Tablespoon of olive oil
  • 1 Tablespoon of white wine vinegar
  • 1 Tablespoon of freshly chopped dill
  • Salt and Pepper to taste
  • Olive oil for cooking

Instructions

  1. Heat up a pan with 1 teaspoon of olive oil on medium high heat. Add in the Brussel sprouts and cook for 3-4 minutes until the leaves get dark brown and caramelized. They should have a nice sweet taste, but not too bitter. Set aside.
  2. Whisk together the oil, vinegar and dill, set aside.
  3. For the poached egg, heat up a small pot of water to a simmer but not full boil. Add in a pinch of salt and carefully crack an egg into the pot. Don't let the water boil too much or it will break up the egg white. Use a slotted spoon to carefully scrape the egg off of the bottom of the pot. Cook time for a soft poached egg should be no more than 3-4 minutes.
  4. Take the egg out of the water and let sit on a piece of clean paper towel to drain off excess water.
  5. Mix together all of the salad ingredients with some of the dressing and put on a plate. Put the Brussel sprouts beside the salad, drizzle the rest of the dressing on them and top with the poached egg.
  6. Break the yolk and mix in with the salad to add a nice creamy texture to the dressing.