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Sous Vide Egg and Pasta Salad with Roasted Brussels Sprouts

This hearty salad combines pasta, perfectly sous vide eggs, and roasted Brussels sprouts, reflecting the complexity of current events with a touch of comfort.

Salad
Prep 20m · Cook 55m · Total 1h 15m
10 ingredients

In this salad, the tender pasta and rich eggs symbolize resilience, much like Ukraine's strategic maneuvers. The roasted Brussels sprouts add a seasonal touch, reminding us of the ongoing discussions about transparency and integrity in governance. Each bite carries a story of persistence, embodying the spirit of the times. Inspired by With Attacks on Oil Tankers, Ukraine Takes Aim at Russia’s War Financing and Lawmakers Criticize Justice Dept. For Not Releasing All Epstein Files.

Instructions

  1. Preheat a sous vide water bath to 63°C.
  2. Place the eggs in their shells into the water bath and cook for 45 minutes.
  3. While the eggs are cooking, preheat the oven to 200°C.
  4. Trim and halve the Brussels sprouts, toss them with olive oil, salt, and pepper, and spread them on a baking sheet.
  5. Roast the Brussels sprouts for 20-25 minutes, or until they are golden and crispy.
  6. Cook the pasta according to package instructions, drain, and set aside.
  7. In a small bowl, whisk together lemon juice, mustard, honey, and olive oil for the dressing.
  8. Once the eggs are done, remove them from the water bath and carefully crack them open into a bowl.
  9. In a large bowl, combine the cooked pasta, roasted Brussels sprouts, and dressing, tossing to coat evenly.
  10. Plate the pasta salad, topping each serving with a sous vide egg, allowing the yolk to run over the salad.