This dish is like a melding of the minds – because who doesn’t like a runny egg, crispy bacon and you’ve gotta add in some veggies, right? Brussel sprouts are the winner. Toss everything together, onto a baking sheet, add some eggs and call it breakfast! A one pan meal is the best, hands down, if you have anyone you want to sit and enjoy a meal with – or if you just want to sit down and enjoy your meal without fretting over that pile of dishes you just made in the process. Give this one a try and let us know how you like it!
INGREDIENTS
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds brussels sprouts, halved
- 4 slices bacon, diced
FOR THE EGGS
- 4 large eggs
- 2 tablespoons freshly grated Parmesan
- 1/4 teaspoon crushed red pepper flakes, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
DIRECTIONS
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together balsamic vinegar, honey, olive oil and garlic; season with salt and pepper, to taste.
- Place brussels sprouts and bacon in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture.
- Place into oven and bake for 10-12 minutes, or until tender.
- Remove from oven and create 4 wells, gently cracking the eggs throughout and keeping the yolk intact.
- Sprinkle eggs with Parmesan and red pepper flakes; season with salt and pepper, to taste.
- Place into oven and bake until the egg whites have set, an additional 7-9 minutes.
- Serve immediately, garnished with chives, if desired.
