Is it Spring, yet? Turns out (if the still-frigid weather hadn’t tipped you off) Spring doesn’t arrive until the Vernal Equinox, on March 20. But if you’re feeling a little ansy for salad season, you can get your Spring fix courtesy of our favorite Brooklyn girls, Ali + Echo! -Amy
We love brunch, but it’s always hard to choose between sweet and savory. Do you go for the buttermilk pancakes or the fried eggs and hash browns? Chia seed coconut pudding or avocado on toast with Sriracha? More often than not, we find ourselves wanting to order just about everything on the menu and we absolutely refuse to have brunch with people who don’t like sharing dishes. After all, brunch should be all about sharing: it’s the ultimate forum to discuss last night’s gossip (especially the gossip you want to forget) since it actually encourages drinking before noon - cue a waterfall of Mimosas and Bloody Marys.
This salad combines the best of many worlds. You have a creamy egg and some salty, naughty pork belly – both are balanced by the crispness of a raw winter vegetable. It’s refreshing and hearty and literally couldn’t be easier to prepare. You may have to spend some time mastering the perfect poach, but who doesn’t love an excuse to eat an inappropriate amount of eggs? We’ve seen many a poorly poached egg in our day and eaten them all – because cholesterol doesn’t exist when you’re recipe-testing, obviously.
This recipe is so easy that you’d be crazy not to make it a weekend go-to, but its simplicity makes quality ingredients absolutely essential. Don’t even bother using cheap eggs that come from caged hens. Not only will the taste be bland, but the color will be pallid and anemic.
What makes this dish impressive is when you break open the egg, out pours a beautiful, orange yolk to coat the pork and brussels sprouts. Our favorite eggs come from Fishkill Farms in Upstate New York. The hens are pasture-raised and the yolks are royally orange – a thing of beauty and a sign of a varied and healthy diet.
There’s so little to this salad that its success is in the detail. It’s our favorite kind of cooking and its simplicity and lightness means it won’t weigh you down, so you can run all of those errands you’ve been putting off instead of filling into a self-induced pancake coma. That said, we won’t judge you if you laze about all day because that’s really what weekends are for, especially after a few Bloody Marys.
Shaved Brussels Sprout Salad with a Poached Egg Recipe
- 2 cups brussel sprouts
- 1/4 lb thick cut bacon
- 1 clove garlic, crushed
- 2 tablespoons red wine vinegar
- 5 tablespoons extra-virgin olive oil
- 1 scant teaspoon Dijon mustard
- salt & freshly ground pepper
- 4 pasture-raised eggs
- Put a small pot of salted water on to simmer and heat a frying pan over high heat. Slice the bacon into 1/4 inch strips and fry until it just starts to crisp. Cool on a paper towel to absorb the oil.
- Mix the garlic, vinegar, oil and mustard in small cup and season to taste with salt and freshly ground black pepper. Peel off the tough outer leaves of the brussel sprouts and trim off the base. Slice them on a mandoline so they’re super thin and use your finger tips to separate the leaves. In a big bowl, toss the leaves with the dressing.
- When the water’s simmer, it’s time to poach your eggs. Crack an egg into a mug and swirl the simmering water with a whisk to make a whirlpool. Drop the egg into the whirlpool and let it spin around. Cook for 4 minutes and immediately take out with a slotted spoon. Repeat for the remaining eggs.
- To construct the salad, put the brussel sprouts on the plate with the bacon and top with the poached egg. Finish off with some more freshly cracked black pepper.
Photos taken and styled by Ali + Echo.
Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram, Tumblr and Pinterest.