Golden Brussels Sprouts & Lardons

📝 Ingredients

• 400 g Brussels sprouts
• 2 potatoes (about 200 g each)
• 100 g smoked lardons
• 4 eggs
• 2 tbsp olive oil (1 for the vegetables, 1 for the vinaigrette)
• ½ tsp dried thyme
• 1 shallot
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt, black pepper

🍴 Utensils

• Air fryer
• Small saucepan
• Mixing bowl
• Chopping board
• Bowl

📖 Steps

1. Trim the Brussels sprouts by cutting off the base and removing any damaged leaves, then halve them lengthways. Wash the potatoes without peeling them and cut them into 1.5 cm dice, all the same size so they cook at the same time.
2. Dry the vegetables thoroughly in a tea towel, then toss them in a large bowl with 1 tbsp olive oil, the thyme, salt and pepper, stirring well so every piece is coated: that's what makes them brown.
3. Spread the vegetables out in the air fryer basket without packing them too tightly, cut side of the sprouts facing down. Cook for 12 min at 190 °C, shaking the basket halfway through (in the oven: 20 min at 220 °C on a tray). Meanwhile, bring a small pan of water to the boil.
4. Add the lardons on top of the vegetables, stir and continue cooking for 6 min at 190 °C, until the lardons are crispy and the sprouts nicely browned at the edges (in the oven: 10 min more). Check that a potato cube crushes easily.
5. At the same time as the lardons go in, carefully lower the eggs, straight from the fridge, into the boiling water with a spoon. Cook them for exactly 6 min at a gentle boil, then plunge them straight into a bowl of very cold water to stop the cooking and keep the yolk runny.
6. Make the vinaigrette: very finely chop the shallot and mix it in a bowl with the mustard, balsamic vinegar and a pinch of salt. Add 1 tbsp olive oil, whisking with a fork until the dressing thickens slightly.
7. Peel the eggs carefully: tap the shell all the way round, then remove it under a trickle of cold water, starting at the wider end, where the air pocket is. The white is fragile, so don't press on it.
8. Divide the vegetables and lardons between two shallow bowls, place 2 soft-boiled eggs on each and drizzle with the vinaigrette. Break the eggs open at the table so the yolk runs over the sprouts, then season generously with pepper.