Clean, wash and halve the Brussels sprouts. Cook in boiling salted water for 4-5 minutes. Drain, rinse with cold water and let drain. Peel and finely chop the onion.
Pat the steaks dry. Cut the fat edge several times so that the steaks do not bend when roasted. Heat 1 tablespoon of oil in a large frying pan. Fry 2 steaks in it over high heat on each side for approx. 3 minutes.
Season with salt and pepper. Fry the remaining steaks in 1 tablespoon of oil in the same way. Wrap the finished steaks in aluminium foil and let them rest.
In a wide pot approx. 1 1⁄2 l of unsalted water and vinegar bring to boil. Fry the Brussels sprouts and onion in steak frying oil while turning for approx. 5 minutes. Wash parsley, shake dry, pluck off leaves and fold in.
Season to taste with salt, pepper and lime juice.
Break the eggs into cups one by one. Slide the eggs one after the other into the water. Use two tablespoons of egg white to draw over the egg yolk so that it does not fray too much. Poach the eggs for about 2 minutes.
Lift out with a skimmer. Arrange steaks with Brussels sprouts and eggs.