1 minute read

Brussels Sprouts & Eggs

Easter Brunch with Ally


3 cups fresh brussel sprouts, ends cut off & sliced in halves lengthwise

2 Tbl. extra virgin olive oil

2 Tbl. Italian (or Greek) seasoning blend

1/2 tsp. sea salt

1/4 tsp. red chili flakes

12 cherry tomatoes, cut lengthwise in halves

2-4 eggs (your choice of how many per person)

1/4 cup balsamic vinaigrette dressing


Cover a cookie sheet with parchment paper. Put the Brussels sprouts on the cookie sheet, drizzle on the olive oil, sprinkle on seasoning blend, salt and chili flakes. Toss and blend the Brussels sprouts with your hands. Roast in a pre-heated 425 oven for 12-15 minutes. Remove and scrape into an 8-10 in cast iron skillet.

Place the skillet on the blaze over medium low heat. Add the tomatoes. Crack the eggs on top. Cover with a lid. Cook slowly steaming the eggs until the whites are done and the yolks are yellow (sunnyside up). if you prefer your eggs more well done, then cook a little longer.

Remove and serve immediately.