2 cups Brussels sprouts, washed, halved
2 large eggs
1 slice bacon, chopped into bite size pieces
1 TB Parmesan cheese, optional
1/8 tsp crushed red pepper flakes
Sea salt and fresh pepper to taste (or Trader Joes Seasonal Salt)
1 TB chopped fresh chives
1. Sprinkle olive oil on a sheet pan and spread around to coat
2. Add Brussels sprouts in a single layer and add bacon on top
3. Drizzle with olive oil and add season salt. Place into oven and bake for 10-12 minutes or until tender.
Remove from oven and make 2 wells, gently cracking egg keeping yolk intact.
Sprinkle eggs with salt & pepper and Parmesan if desired (or crack eggs into individual ramekins and place on sheet pan).
Place into oven and bake until egg whites are set about 7-8 minutes. Serve immediately garnished with chives.