With everything bagel croutons, hard-boiled eggs and diced avocado, this brussels sprout breakfast salad ticks all the boxes for breakfast, brunch and brinner.
My food cravings are rather unpredictable.
It’s a good thing that I tend to go for fruits and vegetables instead of dessert most of the time.
I am a huge fan of salads, which is probably pretty obvious if you take a look at my Instagram feed.
Every day at least one of my meals involves lots of leafy greens.
Usually it’s lunch or dinner, but recently I’ve been experimenting with ditching my usual blueberry spinach breakfast smoothie in favor of a salad.
Instead of breakfast for dinner, a.k.a. brinnner, why not dinner (or lunch) for breakfast?
We should all be eating more lettuce, right?
Even though I don’t feel pigeonholed into what’s typically thought of as breakfast food since the time of day doesn’t matter to me, I’ve been thinking about what makes a meal more breakfasty or brunchy.
The most obvious addition is an egg.
How To Make A Brussels Sprout Breakfast Salad
The first step is to toast two everything bagels, torn into pieces and tossed in olive oil, salt and pepper, until they are crisp and golden brown.
While the bagel croutons are baking, I make hard-boiled eggs.
I know poached eggs are often what you think of when you “put an egg on it,” but I find hard-boiling eggs is more reliable than poaching.
To shred brussels sprouts, I like using the grating disc on my food processor. You can try a mandolin or thinly slice the sprouts with a knife.
I toss the sprouts and everything bagel croutons with sliced radishes and diced avocadoes. For dressing, I drizzle on lemon vinaigrette.
To finish the brussels sprout breakfast salad, I sprinkle on everything bagel seasoning and minced chives.
Each salad is served with a halved hard-boiled egg.Print
Brussels Sprout Breakfast Salad
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27 -30 minutes
- Yield: Serves 4–6 1x
2 everything bagels, torn into 1-inch pieces
3 tablespoons olive oil
1/2 teaspoon kosher salt plus more for eggs
1/4 teaspoon black pepper
1 pound brussels sprouts, trimmed and shredded
1/4 cup sliced radishes
1 avocado, diced
2 tablespoons minced chives
1 tablespoon everything bagel seasoning
Juice of 1 lemon
1 shallot, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup olive oil
Preheat the oven to 375 degrees F.
On a sheet pan, toss the torn bagels with olive oil, salt and pepper. Bake in the oven till golden brown, about 12-15 minutes, tossing halfway though toasting.
While the bagels are in the oven, place the eggs in a large saucepan of salted water. Cover with a lid. Bring the water to a full boil, and remove the saucepan from the heat. Let the eggs sit for 9 minutes before rinsing with cold water and peeling off the shells.
In a large bowl, toss together the brussels sprouts, bagel croutons, radishes, avocado, chives and everything bagel seasoning.
For the vinaigrette, combine the lemon juice, shallots, salt and black pepper. Whisk in the olive oil until combined.
Drizzle the vinaigrette over the salad. Serve with hard-boiled eggs halved lengthwise.