Roasted Eggs with Brussels Sprouts and Crispy Pancetta

Instructions

1. 1

   Preheat your oven to 400°F (200°C). On a large baking sheet, toss halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper.

   Tip: Cut Brussels sprouts to roughly the same size so they roast evenly.

2. 2

   Spread the Brussels sprouts cut-side down on the baking sheet and roast for 18 minutes until the flat sides begin to caramelize and turn golden brown.

   Tip: Don't stir them during roasting—this helps develop the crispy, caramelized exterior.

3. 3

   While the Brussels sprouts roast, cook the diced pancetta in a small skillet over medium heat until the edges are crispy and the fat renders, about 5-7 minutes. Remove with a slotted spoon and set aside.

   Tip: Save the pancetta fat—it adds wonderful flavor to the dish.

4. 4

   Add minced garlic to the pancetta fat and cook for 30 seconds until fragrant, then remove from heat and stir in the thyme and remaining 2 tablespoons of olive oil.

   Tip: Don't let the garlic brown; you want a subtle, aromatic flavor.

5. 5

   Remove the Brussels sprouts from the oven and create 8 small indentations among them using the back of a spoon. Pour the garlic-oil mixture over the Brussels sprouts.

   Tip: The indentations will cradle the eggs and prevent them from rolling.

6. 6

   Crack one egg into each indentation, spacing them evenly across the sheet. Sprinkle the cooked pancetta over and around the eggs.

   Tip: Room-temperature eggs will cook more evenly than cold ones from the fridge.

7. 7

   Return to the oven and roast for 8-10 minutes, depending on how you prefer your egg yolks—8 minutes for runny, 10 minutes for medium.

   Tip: The eggs cook quickly, so watch them toward the end to achieve your desired doneness.

8. 8

   Remove from the oven and immediately sprinkle with grated Parmesan cheese and lemon zest. Serve warm directly from the baking sheet.

   Tip: The residual heat will slightly melt the Parmesan and brighten the lemon zest flavors.