Oven Roasted Brussels Sprouts with Jammy Eggs
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 servings
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Course
Side Dish
Oven Roasted Brussels Sprouts with Jammy Eggs
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Ingredients
Brussels Sprouts
- 1 pound Brussel sprouts
- 2 medium garlic cloves minced
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- 4 large eggs
Breadcrumbs
- 1 tablespoon olive oil
- ½ teaspoon fennel seeds
- ⅓ cup breadcrumbs
- Zest from 1/2 a lemon
Instructions
- Heat your oven to 425˚F. Slightly trim the ends from the Brussels sprouts and slice in half. Place on a sheet tray and toss with the minced garlic, olive oil, and salt. Place in the oven and roast until tender; 20 to 25 minutes.
- While the Brussels sprouts are roasting, make the breadcrumbs. Heat a small pan over medium heat. Add the olive oil, followed by the fennel seeds. Toast the seeds for a minute or two, just until fragrant. Stir in the breadcrumbs and continue to cook/toast until the breadcrumbs are golden. Turn off the heat and add in the lemon zest.
- Next, bring a pot of water to a boil. Add in the eggs and keep at a low boil. Cook the eggs for exactly 6 ½ minutes. Transfer the eggs directly to an bowl filled with ice water and let rest until the Brussels sprouts are done.
- When the Brussels sprouts are tender, transfer to a serving tray and toss with half the breadcrumbs. Crack, peel, and then slice the eggs in half. Nestle into the Brussels sprouts and top with more breadcrumbs before serving.
Notes
- Notes: Jammy soft-boiled egg recipe is from Bon Appetit.
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