COOK TIME 30 MINUTES

SERVES 4

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

DIRECTIONS :

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