ACTIVE TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4
✓ Quick Cooking ✓ One Pot ✓ Dairy-Free
4 oz. diced pancetta
1 Tbsp. chopped garlic (from 3 to 4 cloves)
1 cup panko
¼ cup olive oil, divided
2 10-oz. pkg. shaved fresh Brussels sprouts
1¼ tsp. kosher salt, divided
⅛ tsp. lemon zest plus 2 Tbsp. fresh juice, divided (from 1 lemon)
4 large eggs
⅓ cup mayonnaise
1 Tbsp. Dijon mustard
¼ tsp. freshly ground black pepper, plus more for topping
PLACE pancetta in a large nonstick skillet over medium. Cook until fat is rendered and pancetta is crispy, about 5 minutes. Transfer to a paper-towel-lined plate, reserving drippings in skillet.
HEAT drippings over medium. Add garlic; cook for 30 seconds. Add panko; cook, stirring, until panko is dark golden brown, 4 to 5 minutes. Transfer to a plate.
HEAT 1 tablespoon oil in same skillet over medium-high. Add 8 cups Brussels sprouts, 1 teaspoon salt, and 1 tablespoon lemon juice; cook until sprouts are bright green, 2 to 3 minutes. Remove from heat and stir in remaining 2 cups sprouts. Transfer to a large bowl.
HEAT 1 tablespoon oil in same skillet over medium. Fry eggs to desired doneness.
WHISK mayonnaise, mustard, pepper, lemon zest, and remaining 2 tablespoons oil and 1 tablespoon lemon juice in a bowl. Add to Brussels sprouts along with ¾ cup panko and ¼ cup pancetta. Toss to coat. Serve salad topped with fried eggs, remaining panko and pancetta, and pepper.
PER SERVING: 563 Calories, 44g Fat (10g Saturated), 219mg Cholesterol, 6g Fiber, 19g Protein, 25g Carbs, 1,372mg Sodium, 0g Added Sugar