Thursday, 18 April 2013

Roasted Brussels Sprouts with Poached Eggs

This dinner came about due to sheer laziness. It was a Monday night, I didn't feel like going to the grocery store, and all I had in the fridge were brussels sprouts and eggs. Now it's one of my favorite meals.

Preheat your oven to 400. Cut brussels in half and toss with olive oil, pepper, and salt. Place in a pan or on a cookie sheet in a single layer and roast for about 20-25 minutes. Meanwhile, poach your eggs. I have an egg poaching pan, but here are some tips from Alton Brown if you prefer the traditional method. Top roasted brussels with eggs.

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