Shaved Brussels sprout salad with prosciutto and poached eggs

Serves: 4
Time to make: 20 mins

Total cost: $ 26.40 / $ 6.60 per serve

(at time of publication)

Ingredients

Dressing
1 tablespoon olive oil
1 tablespoon Dijon mustard
¼ cup lemon juice
cracked black pepper
80g prosciutto
2 teaspoons white vinegar, for poaching eggs
4 eggs
2 cups trimmed kale leaves, finely shredded
150g Brussels sprouts, trimmed, finely shredded (see tip)
½ red onion, thinly sliced
4 cups baby cos lettuce, torn
¼ cup shaved parmesan
4 slices wholegrain bread, to serve

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.

Nutrition Info (per serve)

Kilojoules 1300kJ

Calories 311cal

Protein 23g

Total fat 12g

–Saturated fat 3g

Carbohydrates 25g

–Sugars 7g

Dietary fibre 7g

Sodium 820mg

Calcium 270mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.