My husband and I love roasted Brussels sprouts, and I prepare them at least once a week. I just wish that they didn’t smell up my kitchen after I roast them, but I guess that is a small negative when they taste so good! This recipe came about because I am working to feature vegetables as the main course rather than meat. Although I did flavor the sprouts with some chopped bacon and topped them with eggs, the Brussels sprouts are the star of this dish, with the eggs added in for some protein. We have seven chickens, and six of them are presently laying, so I am always looking for extra ways to use up my egg bounty, and this dish is a perfect way to use my eggs.
The key to this dish is to just about finish cooking the sprouts, bacon, and onions, and then once the eggs are added to cook them only until the whites of the eggs are cooked. You want the yolks to remain soft so that when you cut into them, the delicious yolky goodness will run over your sprouts. Now, if you do not care for runny yolks, feel free to add another minute or two to the cooking time to thoroughly cook your eggs, but that would be a shame in my mind. To take this dish over the top, you could add just a little drizzle of aged balsamic vinegar on top of the finished dish.
Fresh eggs from our “girls”.
Deborah Mele 2019
- 2 Pounds Brussels Sprouts, Trimmed & Halved
- 1 1/2 Cups Sliced Bacon
- 1 Red Onion, Peeled & Thinly Sliced
- 4 Tablespoons Olive Oil
- Salt & Pepper To Taste
- 4 Large Eggs
- 2 Tablespoons Grated Parmesan
- Preheat oven to 400 degrees F.
- Lightly grease a foil-lined baking sheet.
- In a bowl, toss the prepared sprouts, onions and bacon with the olive oil and season with salt and pepper.
- Place the sprout mixture in a single layer onto the prepared baking sheet.
- Place into oven and bake for 10 minutes, then toss and cook until tender, another 5 minutes.
- Remove from oven and create 4 wells, gently cracking the eggs over the sprouts, keeping the yolk intact.
- Sprinkle eggs with grated cheese, and season with salt and pepper, to taste.
- Place into oven and bake until the egg whites have set, an additional 9 to 10 minutes.
- Serve immediately and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1 egg and 1 1/2 cup sprouts
Amount Per Serving: Calories: 693 Total Fat: 50g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 33g Cholesterol: 273mg Sodium: 1676mg Carbohydrates: 21g Fiber: 6g Sugar: 5g Protein: 42g