Brussels Sprouts, Eggs and Bacon

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:


  • heat kitchen appliance to four hundred degrees F. gently oil a baking sheet or coat with slippy spray.
  • in an exceedingly little bowl, whisk along oleoresin vinegar, honey, vegetable oil and garlic; season with salt and pepper, to taste.
  • Place Bruxelles sprouts and bacon in an exceedingly single layer onto the ready baking sheet. Stir in oleoresin vinegar mixture.
  • Place into kitchen appliance and bake for 10-12 minutes, or till tender.
  • take away from kitchen appliance and build four wells, gently cracking the eggs throughout and keeping the nutrient intact.
  • Sprinkle eggs with Parmesan and red pepper flakes; season with salt and pepper, to taste.
  • Place into kitchen appliance and bake till the egg whites have set, a further 7-9 minutes.
  • Serve right away, fancy with chives, if desired.



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