Bacon, Egg and Brussels Sprouts Salad
Updated March 8, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 5ounces bacon, diced
- 1pound brussels sprouts, trimmed
- 2tablespoons cider vinegar, plus more to taste
- 1tablespoon whole-grain mustard
- 1garlic clove, finely grated or minced
- ½teaspoon ground coriander
- Salt, to taste
- ¼cup extra-virgin olive oil, plus more for drizzling
- Handful of chopped or torn herbs, such as cilantro, dill or parsley
- 4large eggs
- Flaky salt and red-chile flakes, Urfa chile, Aleppo pepper or smoked paprika (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
387 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 15 grams protein; 539 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium skillet over medium heat, cook the bacon until crisp and browned all over, 5 to 10 minutes.
- Step 2
As the bacon cooks, slice the brussels sprouts as thinly or thickly as you like. Don’t worry about slicing them evenly; a mix of thick pieces and some thin ones is nice in this salad.
- Step 3
In a large bowl, whisk together the vinegar, mustard, garlic, coriander and a small pinch of salt. Slowly whisk in the oil.
- Step 4
Add the brussels sprouts and herbs to the bowl and toss well. Pour in the bacon and most of the fat from the pan, leaving a thin film for frying the eggs. Toss salad again, then taste and add more salt, vinegar or oil if needed.
- Step 5
In the skillet, fry the eggs, drizzling in a little more oil if needed. To serve, divide the salad among four places and top each one with an egg. Garnish with flaky salt and chile flakes if you like.
Private Notes
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Cooking Notes
Libby in SF
The photo is misleading. I realized too late that the sprouts shouldn’t be sliced, but the leaves separated as indicated by the photo. Sliced pieces fail to incorporate the hot bacon fat goodness and you’re left with a very crunchy salad. Separating the leaves is way more labor intensive, but would LEAF you with a better dining experience. And don’t skimp on the parsley. Generally I’m not crazy about parsley but it adds a level of fresh bitterness that balances the bacon.
Kenny
To my family in Arkansas, this was a dish that was made in early spring when the first tender greens came up with a lot of fresh green onions thrown in. For some reason it was called Garden Sass. I look forward to trying Melissa's version.
MHL
We found that the raw sprouts weren't to our taste, but I tried this again, giving the sprouts a fast sauté in some of the bacon fat, then tossing with the remaining dressing ingredients. We thought that it was lovely with about 5 minutes more effort.
jani
Growing up in Berks County, PA we made this with dandelion greens.
c marvin
Oh yes, this is lovely tasting, easy and especially suitable for folks wanting only one serving since you can easily eyeball the proportions to your own requirements ( tho I cooked for one, I only halved the dressing in the recipe— good decision because it’s so good). Make it for breakfast as I did!
Lisa
The amount of bacon fat added would be good to know. Also a poached egg seems like a great fit as well here. Salad Lyonaise.
JoAnn
This recipe is easy and forgiving and so tasty. It's the perfect combination of healthy brussels sprouts with a nice dose of fat from the bacon and cream from the eggs. No need to roast or blanch the brussels sprouts. Let the hot bacon fat wilt the sprouts. I only had dill on hand which was a nice herb to add. Plus, you only dirty one pan and one bowl. Perfect for any time of day.
Katharine
Superb! Made it with baby cabbages and flat parsley, and doubled the crispy bacon (tho used the proper quantity of drippings), then topped as directed. Guests and I loved it.
Natalie B
Followed the advice of others and ripped off Brussels sprout leaves to allow for a more tender salad base. I skimped a bit on the bacon but won’t next time. It was a delicious dinner and I’m going to have the leftovers (w/ a new egg) for breakfast today!
Corinne
Good recipe but I agree to slightly sautée the shaved Brussels before serving. I would also reduce the amount of mustard as that was a bit overpowering
Christina
We liked this a lot. A few key points: 1)We separated the leaves of the sprouts, as recommended by another reviewer and sliced the inner cores. Made for a nice variety in textures, 2)Don't count on the hot bacon fat to wilt the greens. The real key is the dressing. Added to the greens about 15-20 min beforehand, the vinegar will break down the leaves and soften them, 3)Served with a chunk of roquefort cheese on the side, so that it could be added as desired and, 4)Held up great the next day!
Kathy
That dressing is out of this world! And I love the way this is a play on a spinach salad. I break up the egg into the salad and the runny yolk becomes part of the dressing. Just delicious.
Dom
Added maple syrup to the dressing to cut the acids. And feta to the salad. Would recommend
df
I used pancetta instead of bacon and sliced or “shaved” Brussels sprouts, both from Trader Joe’s.
some changes
Made it with spinach and the bacon reheated from the arugula cauliflower dish. And something from feta and tomato and check peas. A menu for several days
chuck
The quick sauté is very good. A minute or so. Two eggs and it’s a fun dinner.
Katie
This looks interesting! But I am wondering if there will be more plant-based recipes; Melissa Clark started this year saying she would focus on those, but so far there have only been a handful from her. She is wonderful with sheet pan recipes, and it would be lovely if there were more vegetarian and even vegan ones.
MHL
We found that the raw sprouts weren't to our taste, but I tried this again, giving the sprouts a fast sauté in some of the bacon fat, then tossing with the remaining dressing ingredients. We thought that it was lovely with about 5 minutes more effort.
Linda
Similar to a French bistrot dish: pissenlits au lardon. (Dandelion greens, about in season) Using the fat from bacon (lardon) in the vinaigrette and topping with poached egg.
jani
Growing up in Berks County, PA we made this with dandelion greens.
JoAnn
This recipe is easy and forgiving and so tasty. It's the perfect combination of healthy brussels sprouts with a nice dose of fat from the bacon and cream from the eggs. No need to roast or blanch the brussels sprouts. Let the hot bacon fat wilt the sprouts. I only had dill on hand which was a nice herb to add. Plus, you only dirty one pan and one bowl. Perfect for any time of day.
Kathy
Dill here as well, and it was delicious.
Rachael H.
Was tempted to blanch the sprouts - so glad I didn't. Perfect raw. Delish!
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