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You are here: Home / Appetizers / Bacon and Egg Brussels Sprout Salad

Bacon and Egg Brussels Sprout Salad

By Chris Cockren 42 Comments

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Bacon and Egg Brussels Sprout Salad with Sweet Potato and Avocado

This is a game changer in our house... a gluten-free and paleo friendly recipe for Bacon, Egg, and Sweet Potato Brussels Sprout Salad.

Now I love my wife. Β She's an absolutelyΒ stunning womanΒ with an equally huge and caring heart.

But people. Β A perfectly soft cooked egg with aΒ velvety, luscious yolk? Β Now that's the epitome of beauty.

It's the Scarlett Johansson of the food world. Β My wife would say Bradley Cooper. Β Or Geoffrey Zakarian... she has a weird obsession with him. Β I digress.

Point is... eggs are legit. Β Especially on top of this epic gluten-free and paleo friendly salad.

And this isn't your average lame side salad... some limp lettuce and bottled dressing with a few pathetic vegetables thrown in the mix. Heck no. Β This BaconΒ and EggΒ Brussels Sprout Salad with Sweet Potato + Avocado has some serious flavor on flavor action going on.

Bacon, Egg, and Sweet Potato Brussels Sprout Salad

I've been wanting to make a Brussels sprouts salad since last yearΒ forever (forever sounds a bit more intense and dramatic, doesn't it?). Β I'm such a fan of B sprouts. Β That's right, B sprouts. Β We're on a nickname basis.

Now I have to admit, I had to overcome a bit of a kitchen fear to get my creative Brussels sprouts salad on. Β The mandoline. Β Oh man, instant flashback to the first time I tried one and gave myself a nice filet of finger. Β But now I respect the mandoline. Β And the mandoline respects me. Β We have a good working relationship now.

No mandoline? Β No problemo... just halve the sprouts and then thinly slice. Β Same thing πŸ˜‰

Ooooooo! Β Raise your hand if you own a sous vide immersion circulator? Β It's my newest kitchen toy and I'm in absolutely in love. Not Scarlett Johannson in love, but in love nonetheless. Β It makes cooking perfect eggs incredibly easy and almost foolproof. Β I highly recommend it. Β  If you don't have one... major bummer. Β You should get one. Β Go ahead, treat yourself.

I cook my eggs in the sous vide machine for 13 minutes atΒ Β 75Β°C. Β Perfect eggs, every time.

And if that's not in the cards, just go ahead and give 'em a poach.

Bacon, Egg, and Sweet Potato Brussels Sprout Salad

Bacon, Egg, and Sweet Potato Brussels Sprout Salad

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Bacon, Egg, and Sweet Potato Brussels Sprout Salad

Bacon and Egg Brussels Sprout Salad


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  • Author: Chris Cockren
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
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Description

This is a game changer in our house... a gluten-free and paleo friendly recipe for Bacon, Egg, and Sweet Potato Brussels Sprout Salad.


Ingredients

Scale
  • 30 (approximately) Brussels sprouts
  • 8-10 strips bacon
  • 2 avocados, chopped
  • 2 cups (approximately Β½" diced) sweet potatoes
  • 1 Β½ tablespoons olive oil
  • Kosher salt
  • 4 poached eggs*
  • Parmigiano Reggiano cheese
  • Lemon Honey Vinaigrette (recipe below)
  • for the Lemon Honey Vinaigrette
  • Β½ cup good quality extra virgin olive oil
  • 2 teaspoons honey
  • 6 tablespoons lemon juice (2 to 3 lemons)
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Cook bacon over medium/medium-low heat in a medium skillet until golden brown and crispy. Transfer to a paper towel lined plate to cool. Crumble bacon into bite-size pieces.
  2. Meanwhile, preheat oven to 375Β°F. Briefly toss sweet potatoes with olive oil and season generously with Kosher salt. Roast in oven for 20-25 minutes, until easily pierced with a fork. Allow to briefly cool.
  3. Carefully shave Brussels sprouts with a mandoline (alternatively, halve sprouts and then thinly slice). Use your fingers to separate the layers and fluff the Brussels sprouts.
  4. Using a vegetable peeler, shave a bunch of shards of parmigiano reggiano cheese.
  5. Toss Brussels sprouts with crumbled bacon, sweet potatoes, avocado, and vinaigrette. Divide among plates and top with a few shards of parmigiano reggiano and a poached egg. Devour immediately.
for the Lemon Honey Vinaigrette
  1. Whisk together the lemon juice and honey. Slowly drizzle in extra virgin olive oil, whisking constantly, until fully incorporated. Season with Kosher salt and freshly ground black pepper.

Notes

*I cook my eggs in a sous vide immersion circulator at 75Β°C for 13 minutes.

 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

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Reader Interactions

Comments

  1. Dannii

    October 21, 2014 at 10:37 am

    It's so good to see more people using brussels sprouts. I think they are amazing!
    That egg is perfectly done as well. Mmmm runny yolk.

    Reply
    • Chris

      October 30, 2014 at 12:00 pm

      B sprouts are amazing! Def one of the most under appreciated veggies out there!

      Reply
      • Mj

        January 31, 2024 at 11:17 am

        Looking for recipe! Link is broken does anyone have?

        Reply
        • Chris Cockren

          February 28, 2024 at 7:57 pm

          Ugh I'm sorry, so frustrating! The company I created the recipe for looks like is out of business and the recipe was only hosted on their website. Let me see what I can do!

          Reply
  2. Shashi

    October 21, 2014 at 1:17 pm

    You are on an egg and sweet potato roll - Chris - and by roll I don't mean the carb ones.
    There was that insane hash and runny egg in a waffle and today this dreamy, runny egg and diced sweet potatoes on this bacon and brussels sprouts salad! Brilliant combination!

    Reply
    • Chris

      October 30, 2014 at 11:59 am

      I know... I'm semi-obsessed!

      Reply
  3. Jocelyn (Grandbaby cakes)

    October 21, 2014 at 4:20 pm

    I think you may have convinced me to give brussel sprouts a try. With bacon? I'm sold!

    Reply
    • Chris

      October 30, 2014 at 11:59 am

      Anything with bacon is a win πŸ˜‰

      Reply
  4. Ashley

    October 21, 2014 at 4:38 pm

    Yummmmm. I am alll about the brussels sprouts at the moment. But have yet to make a salad. Done and done.

    Reply
    • Chris

      October 30, 2014 at 11:58 am

      Oooohhh you totally need to try it in a salad! So good!

      Reply
  5. Susan

    October 21, 2014 at 5:03 pm

    Target and my local Cub/Cashwise grocery both carry the glorius shaved brussel sprouts prepackage so no finger slicing to be had for a wonderful salad. I add craisins and apples to my shaved sprouts with balsamic vinegrette and blue cheese, YUM!

    Reply
    • Chris

      October 30, 2014 at 11:58 am

      Oooo pre-sliced brussel sprouts for the win! Love it!

      Reply
  6. Silvia

    October 22, 2014 at 12:47 am

    I'm a huge fan of runny eggs but share your concern of getting sick. Thank you for the information. Wonderful salad with all my favorite veggies including B sprouts!

    Reply
    • Chris

      October 30, 2014 at 11:58 am

      Thanks Silvia!

      Reply
  7. Matt Robinson

    October 22, 2014 at 1:27 am

    Nothing beats runny eggs, it's a big favorite of mine. And if I'm going to eat a salad, it's got to be exactly like this one. Love it! LEGIT!

    Reply
    • Chris

      October 30, 2014 at 11:57 am

      #putaneggonit #legit hahahahahahaha

      Reply
  8. Sarah

    October 22, 2014 at 5:29 am

    When I saw this photo I thought: THAT EGG!!! WHAT A BEAUT! Then of course you went on to wax poetic about this stunning egg. I'm glad it got it's time to shine. I am also still so jealous of your sous vide!

    Reply
    • Chris

      October 30, 2014 at 11:57 am

      Hahahaha that's awesome! Sarah, you totally need to treat yourself and get a sous vide machine. Go ahead, tell Lucas I said so.

      Reply
  9. David

    October 22, 2014 at 8:55 am

    Dude, you are whipping up some awesome dippy egg recipes lately! Yup, Laura calls them dippy eggs, so I've adopted the term. But after seeing this, I might need to rename them to awesomely awesome eggs. Nice work, my friend! #WolfpackEats

    Reply
    • Chris

      October 30, 2014 at 11:56 am

      Thanks dude! Dippy eggs... love it.

      Reply
  10. Tina

    October 22, 2014 at 9:23 am

    Chris, you've been killin' it with awesome runny eggs lately - I LOVE IT. So good!

    Reply
    • Chris

      October 30, 2014 at 11:55 am

      Hahaha I'm semi-obsessed πŸ˜‰

      Reply
  11. Oriana

    October 22, 2014 at 11:13 am

    Oh boy... the first time I used a mandoline the same thing happened to me. I was totally traumatized, in fact I do not think that I'll never use it again.

    Reply
    • Chris

      October 30, 2014 at 11:55 am

      I know... they are kinda scary... but overcome that fear Oriana! You can do it πŸ™‚

      Reply
  12. Melanie

    October 22, 2014 at 11:49 am

    Dude, you are amazing with the egg dishes! Looks fabulous. I'm suddenly craving eggs for lunch.
    P.S. The mandoline is bit freaky. You never know what could happen.

    Reply
    • Chris

      October 30, 2014 at 11:55 am

      Thanks so much Melanie! With my eggs and your breads, we can make a killer sandwich lol

      Reply
  13. marcie

    October 22, 2014 at 12:02 pm

    Dude! This has to be one of the best brusssels sprout salads I've seen! Love that egg on top, I completely agree that it's the crowning glory, and it's better looking than any of the people you mentioned. lol The sweet potato addition is genius, too!

    Reply
    • Chris

      October 30, 2014 at 11:54 am

      Aww thanks so much Marcie! Appreciate the love! Wow, that egg is better looking than Bradley Cooper? Don't tell my wife that... them's fighting words hahaha

      Reply
  14. Bianca

    October 22, 2014 at 1:03 pm

    I love every single ingredient in this salad. Mmm Bradley Cooper...

    Reply
    • Chris

      October 30, 2014 at 11:54 am

      Hahahaha you sound like my wife...

      Reply
  15. Christine

    October 22, 2014 at 3:13 pm

    that beautifully poached egg has had me DROOLING since I was it on Facebook this morning!!! love the simpleness of this dish and how the yolk must make such a beautiful sauce to mop all those sweet/savory flavors up - delish!

    Reply
    • Chris

      October 30, 2014 at 11:54 am

      Yea, that yolk is pretty freaking amazing, not going to lie. I really LOVE this salad!

      Reply
  16. Tina

    October 23, 2014 at 2:00 pm

    I could dive right into this right now! Definite beaut!!

    Reply
    • Chris

      October 30, 2014 at 11:53 am

      Thanks Tina!

      Reply
  17. Laura

    October 24, 2014 at 2:44 pm

    Mmmm Brussels sprouts and bacon for the win. I can't believe I haven't made a single shaved Brussels sprout salad this season! Thanks for the delicious reminder πŸ™‚

    Reply
    • Chris

      October 30, 2014 at 11:51 am

      #forthewin indeed! Oh, you need to get your shaved B Sprouts on!

      Reply
  18. Danae

    October 24, 2014 at 5:41 pm

    People need to get over their B-sprouts phobias and try awesome salads like these! Love it and can't wait to give it a try, the egg is calling to me!

    Reply
    • Chris

      October 30, 2014 at 11:50 am

      I know, right?! B-sprouts are the bomb dot com!

      Reply
  19. Thalia

    October 31, 2014 at 4:43 pm

    Definitely a salad recipe I need to make - bacon and brussels sprouts go perfectly together and I am loving that runny poached egg ontop!

    Reply
    • Chris

      November 06, 2014 at 11:36 am

      Yes, def Thalia! I'm such a fan of this salad!

      Reply
  20. marla

    November 02, 2014 at 11:26 am

    This salad looks wonderful Chris!

    Reply
    • Chris

      November 06, 2014 at 10:57 am

      Thanks so much Marla!

      Reply

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