Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g Brussels sprouts
- 4 egg (s)
- 100 g bacon, (lean smoked bacon)
- 2 onions)
- 3 tablespoon rapeseed oil
- 3 tablespoon vinegar, (red wine vinegar)
- 1 tablespoon mustard
- salt and pepper
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Cook the cleaned Brussels sprouts in boiling salted water for 10-15 minutes until al dente, boil the eggs until they are waxy.
- Mix the vinegar with mustard, salt, pepper and 1 tablespoon of oil.
- Dice the onions and cut the bacon into fine strips, sauté both in 2 tablespoons of hot oil until translucent. Stir in the vinegar and mustard mixture and set aside.
- Turn the well-drained Brussels sprouts in the bacon sauce, place lukewarm in a bowl and garnish with egg eighths and serve sprinkled with fresh Parmesan.
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