Roasted Brussel Sprouts Topped with a Baked Egg

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I have been a vegetable roasting fiend as of late.  Pretty much any combination of vegetables, I’ll roast.  Lately, I’ve rediscovered the magnificence of simple roasted brussel sprouts, and at the risk of over kill, it’s been a two-three time a week meal since we’re trying to watch our figures and make sure our upcoming trip to Las Vegas allows us to be gluttonous fools for a weekend.  DB Brasserie and Burger Bar await, as does Bouchon for brunch.

Well, that’s where this post runs off the tracks.  I had every intention of just using minimal oil, salt, pepper, and garlic to season these things, but then the idea of bacon and topping it all with a couple of eggs crept into my mind, and all hell broke loose in the form of these breakfast-inspired roasted brussel sprouts.

Gotta love the versatility of them, but they can get exceedingly addicting.  Just fair warning.

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Ingredients:

  • 1 lb. brussel sprouts, cleaned, stemmed, sliced in half
  • 8 oz. cherry or grape tomatoes
  • 2-3 poblano peppers, seeded, de-veined, and sliced
  • 1 medium red onion, sliced
  • 2-3 cloves of garlic, minced
  • 2-3 slices smoked bacon, chopped
  • salt and pepper to taste
  • olive oil
  • 1-2 eggs per person

Directions:

Preheat your oven to 425 degrees F.

In a large enough baking sheet to hold all of the vegetables in mostly a single layer, add some olive oil to lightly coat the sheet, but not to leave a puddle.

Place the brussel sprouts flat side down at evenly spaced intervals across the sheet.

Add the onions, peppers, and then the tomatoes, and lastly the garlic.

Drizzle with a bit more olive oil and season with a healthy amount of salt and pepper.

Set your timer for 10 minutes, and place in the top 1/3 of your oven.

After 10 minutes have passed, remove the tray from the oven and add the bacon for another 10-15 minutes, depending on how done you like your bacon.

When the bacon is about done, remove the tray from the oven, crack your eggs over the top of it (we just used 1 per person) and return to the oven for 5-7 more minutes.

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Once the egg is cooked to your liking, plate and serve.

Don’t forget to mix all of that delicious yolk goo-i-ness into the rest of the veggies.

Enjoy!


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