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
- 1 /4 teaspoon crushed red pepper flakes, or more, to taste
Preparation
Step 1
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.
Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 351.6 Calories from Fat 198
% Daily Value*
Total Fat 22.0g 34%
Saturated Fat 7.0g 35%
Trans Fat 0g
Cholesterol 232.0mg 77%
Sodium 393.3mg 16%
Total Carbohydrate 23.8g 8%
Dietary Fiber 8.0g 32%
Sugars 9.3g
Protein 16.0g 32%