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Roasted Brussels Sprouts with Jammy Eggs

  • Farmer Favorite
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5/5 - 11 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 4 servings

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.

By: Naturally Ella


For the Brussels sprouts:

  • 1 pound Brussels sprouts
  • 2 medium garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt

For the toppings:

  • 4 large Pete and Gerry's Organic Eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon fennel seeds
  • 1/3 cup breadcrumbs, homemade or storebought
  • Zest from half a lemon


To make the Brussels sprouts:

Step 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:

Step 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.

Step 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.

Step 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.

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