This is a fave one pan meal that I tend to dish up at least once a week! It’s super easy for a quick week night bite, and can be modified depending on your palate. My husband loves it with hot sauce, but I like to eat it straight up. You can also top the Brussels and Eggs in the last few minutes of baking with some Pecorino Cheese for a slightly fancier version of this dish!
Roasted Brussels & Baked Eggs
Yield: 3-4 servings
Bake Time: 1 hr
Ingredients:
1.5 pounds Brussel Sprouts
2 tablespoons Avocado Oil
½ -¾ teaspoon Himalayan Pink Salt
Pinch Cayenne Pepper
4-6 Eggs
Salt and Pepper to taste
Directions:
Preheat oven to 400.
Prepare brussels by cutting in half and destemming.
Place a piece of parchment paper on a baking sheet. Place brussels on top of the parchment.
Toss brussels with avocado oil, pink salt and pinch of cayenne pepper. Roast for about 40 minutes.
Carefully remove the pan from the oven and crack open the eggs over the brussels. You can also transfer portions of the brussels into ramekins and crack the eggs over the ramekins.
Sprinkle eggs with a pinch of salt and cracked pepper. Return the eggs to the oven and continue to bake until eggs are baked through. This usually takes about 5 minutes. Remove from oven and serve!
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