Brussels Sprout Breakfast Salad
With everything bagel croutons, hard-boiled eggs and diced avocado, this brussels sprout breakfast salad ticks all the boxes for breakfast, brunch and brinner.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Salads
Cuisine: American
Servings: 6
- For salad
- 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
- 6 eggs
- 1 pound brussels sprouts trimmed and shredded
- 1/4 cup sliced radishes
- 1 avocado diced
- 2 tablespoons minced chives
- 1 tablespoon everything bagel seasoning
- For vinaigrette
- 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.
Calories: 367kcal | Carbohydrates: 29g | Protein: 12g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 985mg | Potassium: 515mg | Fiber: 5g | Sugar: 3g | Vitamin A: 879IU | Vitamin C: 72mg | Calcium: 72mg | Iron: 3mg