Arrow Created with Sketch. Back to The Recipes Roasted Brussels Sprouts with Jammy Eggs Farmer Favorite Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 15 Ratings PRINT Page 1 Created with Sketch. Prep Time 10 minutes Cook Time 25 minutes 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 Ingredients 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 Nutritional Information Servings: 4 Amount Per Serving: Calories 250, Fat Cal. 140, Total Fat 16g (25% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 310mg (13% DV), Total Carb. 18g (6% DV), Fiber 5g (20% DV), Sugars 3g, Protein 11g, Vitamin A (25% DV), Vitamin C (160% DV), Calcium (10% DV), Iron (15% DV), Vitamin D (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Sue September 16, 2020 Yummy! A BIG hit! I used store bought Panko crumbs and they worked wonderfully. Definitely try this recipe. Reply Page 1 Created with Sketch. 1 Reply [email protected] September 16, 2020 We're thrilled to hear this dish was such a hit, Sue! It's always great to hear when our recipes are enjoyed. Reply Page 1 Created with Sketch.