Jammy eggs live right at that sweet spot between hard-boiled and soft-boiled, and naturally, they're the heroes of this dish. Living up to their name, they absorb the fennel-spiced toasted breadcrumbs like tiny flavor magnets, and when you take a fork to them, they marry with the pefectly crisp roasted Brussels sprouts like jam to toast.

To make the Brussels sprouts

1. 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.

To make the toppings:

1. 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.
2. 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.
3. 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.