Name: Brussels sprout salad with poached eggs
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tablespoon white vinegar; 4 eggs; 400 gram (12½ ounces) brussels sprouts, sliced thinly crossways; 1/4 cup (40g) pine nuts; 1/2 cup loosely packed torn fresh basil leaves; 1/3 cup (25g) shaved parmesan; 1/4 cup (60ml) balsamic vinegar; 2 tablespoon extra virgin olive oil

Brussels sprout salad with poached eggs

Shredded brussels sprouts, fragrant basil and toasted pine nuts are topped with soft poached eggs and shaved parmesan in this delicious salad.

Ingredients

2 tablespoon white vinegar

4 eggs

400 gram (12½ ounces) brussels sprouts, sliced thinly crossways

1/4 cup (40g) pine nuts

1/2 cup loosely packed torn fresh basil leaves

1/3 cup (25g) shaved parmesan

1/4 cup (60ml) balsamic vinegar

2 tablespoon extra virgin olive oil

Method

1.Add white vinegar to a deep frying pan of simmering water. Break eggs, one at a time, into a cup; slide each egg into the water. When all eggs are in pan, allow water to return to a boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up any poaching liquid.

2.Meanwhile, add sprouts to a medium saucepan of boiling water; boil for 5 seconds. Drain; place sprouts in a large bowl of iced water, stand until cold. Drain well.

3.Stir pine nuts in a small frying pan over medium heat until toasted lightly.

4.Place sprouts, pine nuts and basil in a medium bowl, season to taste; toss gently to combine.

5.Divide salad between serving bowls, top with poached eggs and parmesan. Drizzle with balsamic vinegar and oil. Season to taste.

Women's Weekly Food

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Ingredients

Method

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