Roasted Brussels Sprouts With Jammy Eggs
Roasted Brussels Sprouts With Jammy Eggs
Jammy eggs create indescribable flavor in this roasted brussels sprouts dish, which is topped with fennel-spiced toasted breadcrumbs. Recipe courtesy of Pete and Gerry's Organic Eggs
Prep Time
10
minutes
Cook Time
25
minutes
Servings
4
Total time: 35 minutes
Ingredients
- 1 pound brussels sprouts
- 2 medium garlic cloves, minced
- 2 tablespoon olive oil
- 1/4 teaspoon salt
- 4 large pete and gerry's organic eggs
- 1 tablespoon olive oil
- 1/2 teaspoon fennel seeds
- 1/3 cup breadcrumbs, homemade or storebought
- zest from half a lemon
Directions
- Heat your oven to 425F.
- Trim the ends off 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, heat a small pan over medium heat.
- Add olive oil, followed by fennel seeds.
- Toast the seeds for a minute or two, just until fragrant.
- Stir in the breadcrumbs and continue to cook until the breadcrumbs are golden.
- Turn off the heat and stir in lemon zest.
- Bring a pot of water to a boil.
- Add in eggs and keep at a low boil.
- Cook the eggs for exactly 6 1/2 minutes.
- Transfer the eggs directly to a bowl filled with ice water and let rest until the Brussels sprouts are tender.
- Transfer Brussels sprouts to a serving tray and toss with half the breadcrumbs.
- Crack, peel, and then slice eggs in half.
- Nestle egg halves into Brussels sprouts and top with more breadcrumbs before serving.