BRUSSELS SPROUTS WITH SOFT-BOILED EGGS AND AVOCADO

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Directions

• A large pot of water should be brought to a boil. Blanch the Brussels Sprouts and radicchio or kale for about 15 seconds (useradicchio for a contrasting purple colour). Drain and rinse the vegetables in cold water as soon as possible. Large sprouts should be cut in half lengthwise.
• Cook the bacon in a medium-sized skillet over medium heat for about 3 minutes, or until it is browned. Set aside the bacon in a bowl; keep the drippings in the pan.
• Sauté the shallot and butter in the skillet for about 2 minutes, or until the shallot is soft. Toss in the blanched Brussels Sprouts and radicchio to coat in the butter. Sauté the vegetables for about 3 minutes, or until they begin to soften, then season with salt and cook for another 2 minutes, or until crisp-tender.
• Transfer the vegetables to a serving dish using a slotted spoon. If using, top with cooked bacon and sliced softboiled eggs. If using, top with chopped walnuts and serve with sliced avocado.
• This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a baking dish for 5 minutes in a preheated 180°C/350°F oven, or until warmed through.
• RECIPE NOTES
  To make perfect soft-boiled eggs, follow these steps:
  Fill a medium saucepan halfway with water and bring to a boil, but not quite. Place the eggs gently in the simmering water and cook for 5 minutes, keeping the water at a simmer rather than a boil. Remove the eggs and rinse them under cold water. When the eggs are cool enough to handle, carefully peel them.