Roasted veggies are also great in scrambled eggs, quiches and frittatas. Pair them with almost any cheese you have on hand for an easy, flavorful meal.




  • Heat oven to 400°. On a rimmed baking sheet, toss Brussels sprouts with oil, salt and pepper. Roast 30 to 35 min.

  • Meanwhile, fill a large, deep skillet three-fourths full with water. Bring water to barely simmering over med-low. Crack each egg into a small bowl, then slip carefully into water. Cook 3 to 4 min; transfer with a slotted spoon to a paper-towel-lined plate. Season with salt and pepper.

  • Divide sprouts among 4 plates and sprinkle with Parmesan; top with eggs. Serve with toast.

Nutrition Facts

492 calories; 20 g total fat; 1003 mg sodium. 53 g carbohydrates; 28 g protein;