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Oven Roasted Brussels Sprouts with Jammy Eggs

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings
Course: Side Dish

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.