Saturday, 6 April 2013

Warm Brussels Sprout & Soft Boiled Egg Salad

Apartment cleaning was complete, errands were run, dog grooming was finished. Finally, a chance to sit and enjoy a gorgeous spring Saturday. There isn't much to this dish, but it is simple and satisfying and works great as a weekend brunch dish.

Warm Brussels Sprout & Soft Boiled Egg Salad

1 soft boiled egg*
1 tablespoon extra virgin olive oil
2 cups of Brussels sprouts, cut into eighths
1 teaspoon dijon mustard
4 tablespoons apple cider vinegar
1 teaspoon sugar or honey
Salt & Pepper
Parmesan cheese (optional)

First prepare your Brussels sprouts by cutting off the ends of them and remove the first few outer leaves. Wash the sprouts well in cold water. Cut the sprouts into eighths.

Heat a medium sized frying pan and add in the extra virgin olive oil. Once the pan is hot, add the Brussels sprouts. Add in a quarter cup of water and cover the pan. Let the Brussels sprouts cook until tend and slightly caramelized on the outside. Add the salt and pepper to taste.

While the Brussels sprouts are cooking, mix the dressing together: dijon mustard, apple cider vinegar, and the sugar. Add the dressing to the pan with the warm Brussel sprouts and toss together. Top with a sliced soft boiled egg, salt and pepper and if you are feeling a bit decadent, some parmesan cheese.

*To prepare a soft boiled egg, add your eggs into a medium sized sauce pan and fill with water until the eggs are just covered. Heat on the stove until the water boils. Once the water has boiled allow the eggs to cook for 3.5 minutes. Once the time is up, turn off the heat and let the eggs sit in the water for another 1.5 minutes.  Then rinse the eggs under cold water until they are cool to touch. Peel the eggs and slice!


-Tina (Turnip)

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