If you haven’t tried roasted sprouts before then you might be missing out. It’s a great way to cook them, and quite different to the traditional boiling. Smokey bacon and sweet onions round the flavours up, but cracking in a few fresh organic eggs towards the end takes this simple (all in one tray) recipe to another level.

Preparation time 10 minutes | Cook time 25-30 minutes | Serves 2


500g Brussels sprouts, trimmed and ready to cook
125g smoked bacon lardons or chopped streaky bacon
1 red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
4 thyme sprigs, leaves stripped
2 tablespoons extra-virgin olive oil
2 Stonegate Estate Organic eggs
Sea salt and freshly ground black pepper


Heat the oven to 220ºC/200°C (fan.)

Place the sprouts in a large roasting tin. Scatter over the sliced red onions and garlic along with the bacon lardons, and thyme. Trickle over the olive oil and season everything generously with salt and pepper, tumble together well.

Place the tray in the oven and roast for about 25 minutes, stirring once or twice during cooking, until the onions are soft, the bacon lardons are crisping round the edges and the sprouts are golden and even, lightly charred in places.

Remove from the oven and using a spatula, clear two rough wells in the sprout and bacon mixture. Crack an egg into each well. Return the dish to the oven for a further 6-8 minutes, or until the egg whites are cooked and the yolks are just beginning to set. Remove from the oven and serve immediately.


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