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Photo of Shaved Brussels sprout salad with crispy prosciutto and poached egg by WW

Shaved Brussels sprout salad with crispy prosciutto and poached egg

Total Time
20 min
15 min
5 min
Brussels sprouts are often prepared as side, but why not make this seasonal green a star this winter. Shaved into thin slices and tossed into a tasty cheesy and eggy salad, it’s the perfect way to enjoy these green gems.


Oil spray

1 x 3 second spray(s)

Prosciutto fat trimmed

90 g, (Buy 100g), fat trimmed

White wine vinegar

2 tbs


4 medium

Brussels sprouts

500 g, finely shredded


2 cup(s), finely shredded

Red onion

½ medium, thinly sliced

Lemon juice

1 tbs

Olive oil

1 tbs

Balsamic vinegar

1 tbs

Shaved parmesan cheese

30 g


  1. Lightly spray a large frying pan with oil and heat on medium-high. Cook prosciutto for 1 minute each side or until crispy. Drain on paper towel and tear into pieces.
  2. Bring a large saucepan of salted water to the boil. Add vinegar. Reduce heat to a simmer. Using a large spoon, make a whirlpool and drop 1 egg at a time in the centre of the whirlpool. Cook for 2-3 minutes or until white is set. Remove with a slotted spoon and drain on paper towel.
  3. Combine sprouts, kale, onion, lemon juice, oil and balsamic vinegar in a large bowl. Season and toss to coat. Divide between 4 bowls. Top with prosciutto, egg and parmesan.


TIP: You’ll need 2 large kale leaves. Leave the sprouts untrimmed as they’re easier to handle when shredding.