Method

• 1.
  Place the vinegar, sugar and 1/4 cup (60ml) water in a saucepan over medium heat and stir until sugar dissolves. Set aside to cool. Add onion and set aside for 30 minutes to pickle. Strain and chill until needed.
• 2.
  For the anchovy dressing, place all of the ingredients except the grapeseed oil in a food processor. Add a pinch of salt flakes and whiz until a paste forms. With the motor running, add oil in a thin, steady stream until thickened and emulsified. Chill until needed.
• 3.
  Blanch sprouts in a saucepan of boiling water for 40 seconds. Using a slotted spoon, transfer to a bowl of iced water to refresh. Carefully add eggs to boiling water and cook for 6 minutes. Transfer to a bowl of iced water. When cooled, peel and set aside until needed.
• 4.
  Heat 1cm oil in a large, non-stick frypan over high heat. Add sourdough and cook, stirring constantly, for 4 minutes or until golden. Using a slotted spoon, transfer to paper towel to drain.
• 5.
  Cut half the brussels sprouts into quarters. Return pan to heat. Add quartered sprouts and cook, stirring occasionally, for 5 minutes or until golden and crispy. Transfer to paper towel to drain. Add pancetta to pan and cook, turning halfway, for 3 minutes or until crispy. Transfer to paper towel to drain.
• 6.
  Finely slice the remaining sprouts and toss in a bowl with 1/4 cup (60ml) of the dressing. Transfer to a large serving platter. Top with pickled onion, crispy bread, crispy sprouts, pancetta and eggs. Scatter over cheese to serve.