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SHAVED BRUSSEL SPROUTS WITH POACHED EGG

This is such a versatile meal, you can eat it any time of the day and it makes sense.  Originally, I made this salad for dinner with some roasted chicken. The next day I added the poached eggs to my leftover salad and voilà, breakfast!

The Brussel Sprouts salad is from the Malibu Farm Cookbook, I highly recommend anything created by Helen Henderson. She is a vegetable genius. I would eat at Malibu Farm every single day if I lived closer, I have never had a bad meal there.  I hope you enjoy!

 

SHAVED BRUSSELS SPROUT SALAD

Make 2 large or 4 small servings

  • 2 tbsp whole grain mustard

  • 1 lemon juiced

  • 4 tbsp olive oil

  • 1 garlic clove minced or pressed

  • 4c shaved brussels sprouts  (store bought or use the thinnest setting on a mandolin)

  • 1/2c parsley leaves chopped

  • 1/2c almonds toasted and chopped

  • salt and pepper to taste

Preheat oven to 350. Place almonds on a cookie sheet and roast in the oven for 10-15 min, remove when they begin to tan.  In a bowl; mix mustard, lemon juice, olive oil, and garlic. Chop roasted almonds into smaller pieces. In a large bowl add Brussels sprouts, chopped almonds, and dressing. Toss until all of the pieces are coated in dressing. One pinch of salt and one pinch of pepper, toss again, and taste. If needed, add more salt and pepper. Enjoy!

 

POACHED EGGS

  • skillet deep enough for about 2 inches of water

  • eggs – as many as you would like to eat

  • 2 tsp salt

  • 2tsp pepper

  • 1tsp red pepper flakes

Fill skillet with 2 inches of water. Add 1 teaspoon of salt. Place on burner over medium heat to bring water to a simmer.   You can tell this is happening when small bubbles form on the bottom of the pan. Stir water to dissipate the bubbles before you add the eggs. Crack each egg into a small ramekin to ensure there are no shells and the yolk is intact. Gently pour the eggs one by one into the simmering water and let cook for 5 min. Do not stir. With a slotted spoon gently remove from water (let the water drain off) and add to the top of your salad. Season with salt, pepper, and red pepper flakes to your pleasing. Enjoy!

If this is confusing, Alton Brown explains and demonstrates how to poach an egg beautifully.