2. Cut the bread into 1-2cm cubes, place them on a baking tray, drizzle with olive oil, season  with salt and pepper and roast them in the oven for approx. 5-8 mins until golden. 

3. Cook the eggs in boiling water for 7 mins. Then remove them from the water and place them into a bowl with icy water for couple of mins. Peel and cut them in half or quarters. Set aside. 

4. Finely slice the Brussels sprouts into a bowl using a mandolin.  

5. Add the dressing and the croutons to the bowl and grate some pecorino cheese, mix well.  

6. Shave extra pecorino cheese on top using a peeler and add the boiled eggs. Check seasoning and enjoy.