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Shaved Brussels sprouts with soft-yolk egg, bruleed avocado and a lemony bacon vinaigrette

Serves 4

For the Salad:

6c Brussels sprouts

2 avocados

2tbsp turbinado sugar

4 eggs

1c homemade croutons

For the Dressing:

6 strips bacon, cut into lardons

1 yellow onion, minced

2tsp Dijon mustard

2tbsp honey

2tbsp parsley, minced

1/4c olive oil

2 lemons, zested & juiced

Cook the bacon lardons in a small skillet over medium heat. Transfer bacon to a large bowl and add onions to the bacon grease in the skillet. Cook until softened then remove from heat and stir in the Dijon, honey and oil. Add into bowl with bacon and stir in remaining ingredients with salt n pep.

Fill a medium-sized pot halfway with water and bring to a vigorous boil. Use a slotted spoon to slowly lower in the eggs one at a time, then boil for 6min and 50sec. Have an ice bath ready and transfer the eggs to them to cool. Peel.

Thinly slice the Brussels sprouts, either with a knife or a mandoline, then toss in the bowl with the vinaigrette. Divide among four bowls and top with the halved eggs, chicken and croutons. You can either brulee the avocado right on the salad or onto a plate and transfer on the salad. Halve avocados and remove the skins. Sprinkle cut sides with turbinado sugar, about a half tablespoon each. Use a kitchen torch to brown the sugar, working in small circles until all is bubbly and caramelized.


Don't do it.