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Bacon and Egg Brussels Sprout Salad with Sweet Potato and Avocado Recipe

5 stars - based on 1 reviews
| 1 Review

This bacon and egg Brussels sprout salad with sweet potato and avocado is an ideal blending of flavors. The sweet potatoes balance out the Brussels sprouts and the bacon adds a smoky, salty flair! Recipe courtesy Chris Cockren of Shared Appetite.

Servings: 4

Active time: 15 minutes

Total time:

Lemon Honey Vinaigrette Ingredients

Ingredients

  • 6 Tbsp lemon juice (from 2 - 3 lemons)
  • 2 tsp honey
  • 1/2 c extra virgin olive oil
  • kosher salt to taste
  • black pepper to taste

Preparation

  1. Whisk together the lemon juice and honey. Slowly drizzle in extra virgin olive oil, whisking constantly, until fully incorporated. Season with kosher salt and freshly ground black pepper.

Bacon and Egg Brussels Sprout Salad Ingredients

  • 8 - 10 strips bacon
  • 2 c sweet potatoes (diced, approximately 1/2 inch)
  • 1 1/2 Tbsp olive oil
  • kosher salt to taste
  • 30 Brussels sprouts
  • Parmigiano Reggiano cheese shavings to taste
  • 2 avocados, chopped
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  1. Cook bacon over medium/medium-low heat in a medium skillet until golden brown and crispy. Transfer to a paper towel lined plate to cool. Crumble bacon into bite-size pieces.
  2. Meanwhile, preheat oven to 375°F. Briefly toss sweet potatoes with olive oil and season generously with kosher salt. Roast in oven for 20-25 minutes, until easily pierced with a fork. Allow to briefly cool.
  3. Carefully shave Brussels sprouts with a mandoline (alternatively, halve sprouts and then thinly slice). Use your fingers to separate the layers and fluff the Brussels sprouts.
  4. Using a vegetable peeler, shave several shards of Parmigiano Reggiano cheese.
  5. Toss Brussels sprouts with crumbled bacon, sweet potatoes, avocado, and vinaigrette. Divide among plates and top with a few shards of Parmigiano Reggiano and a poached egg.

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Reviews

by RunninSriLankan on 10/21/14
Awesome!

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 810
Calories from Fat 560
Total Fat 62g (95% DV)
Saturated Fat 12g (60% DV)
Trans Fat 0g
Cholesterol 210mg (70% DV)
Sodium 550mg (23% DV)
Total
Carbohydrate
46g (15% DV)
Dietary Fiber 12g (48% DV)
Sugars 12g
Protein 22g
Vitamin A 220%
Vitamin C 210%
Calcium 15%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.