Shaved Brussels sprout salad with prosciutto and poached eggs

Instructions

1 Place olive oil, mustard and lemon juice in a large salad bowl; whisk and season with pepper.

2 Preheat grill to high. Place prosciutto in a single layer on a baking tray. Grill for 1—2 minutes until golden and crisp; set aside.

3 Add vinegar to a small saucepan of water and simmer. Create a whirlpool in the water with a spoon. Break eggs, one at a time, into the water and cook for 2—3 minutes for a runny yolk, or until cooked to your liking. Remove poached eggs with a slotted spoon; set aside.

4 Place kale, Brussels sprouts, onion and lettuce into the bowl with dressing; toss. Divide salad among 4 bowls; top with prosciutto, parmesan and eggs. Serve with wholegrain bread.