Shredded Brussels Sprouts Salad with Warm Lemon-Chili Vinaigrette

Preheat oven to 350 F.

Cut the Brussels sprouts in half lengthwise and then thinly slice them crosswise into shreds. Transfer to a large mixing bowl.

Spread the bread cubes out evenly on a sheet pan and coat with a bit of olive oil, salt, and pepper. Transfer to the 350 F oven and cook for about 10 minutes, or until the bread cubes are lightly golden.

Heat the 1/4 cup of olive oil in a small skillet over medium heat. Add the chili flakes and cook for five minutes, turning down the heat if the chili flakes start to sizzle. Remove pan from heat and set aside to let cool slightly. Then strain the oil into a bowl to remove the chili flakes. Whisk the honey and lemon juice into the strained oil and season with a pinch of salt.

Fill a large pot of water with about 3 inches of water and bring to a simmer. Add the vinegar and a pinch of salt. Crack each egg into a ramekin or small bowl. Using the end of a wooden spoon, stir the water until a vortex (tornado shape) forms in the center. Drop the eggs, one by one, into the center of the water. Cook for approximately four minutes, or until the whites look just set and the yolk is still soft. I usually carefully lift them out of the water with a slotted spoon after a few minutes to test for doneness. When you jiggle the egg slightly, the yolk should be soft and the whites set.

While the eggs are cooking, assemble the salad. Add the croutons and cheese to the shredded Brussels sprouts. If the dressing has cooled, heat it for a few seconds in the microwave until warm. Add the warm dressing into the bowl of salad and toss to coat. Plate your salad.

Top each salad with a poached egg, additional cheese, and flaky sea salt.