Cardoon and Brussels sprouts with egg and pork belly
Total time65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Vegetables
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Cardoon trimmed 500 g
- Brussels sprouts 400 g
- Bacon 90 g
- Seasoned pancetta 60 g
- Egg 4 medium 200 g
- Hazelnuts 50 g
- Extra virgin olive oil 25 g
- Parsley 3 g
- Salt 2 g
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Method
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Remove the strings from the cardoon and cut into 5 cm pieces. Boil in salted water for 25–35 minutes until a knife slides in easily. Boil the halved Brussels sprouts for 6 minutes and drain.
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Brown the bacon and pork belly strips in a pan with the oil until cooked through. Add chopped hazelnuts, sprouts and cardoon. Sauté for 5–6 minutes, turning the vegetables carefully.
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Crack the eggs into small bowls and slide into very gently simmering water. Poach for 5–6 minutes until whites and yolks are set. Drain and place one on each serving of vegetables. Finish with parsley.
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