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 1/2" diced) sweet potatoes
- 1 1/2 tablespoons olive oil
- Kosher salt
- 4 poached eggs*
- Parmigiano Reggiano cheese
- Lemon Honey Vinaigrette (recipe below)
- for the Lemon Honey Vinaigrette
- 1/2 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
- 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.
- Meanwhile, preheat oven to 375°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.
- 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.
- Using a vegetable peeler, shave a bunch of shards of parmigiano reggiano cheese.
- 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
- 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 75°C for 13 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes