Roasted Brussels Sprouts with Poached Egg and Parmesan

poached egg with brussels sprouts and parmesan

Photo by Marcus Nilsson

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.
Makes 4
Prep 10 m
Roast 35 m
Cook 4 m



  1. 1 of 3 Heat oven to 400 degrees . On a rimmed baking sheet, toss Brussels sprouts with oil, salt and pepper. Roast 30 to 35 min.
  2. 2 of 3 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.
  3. 3 of 3 Divide sprouts among 4 plates and sprinkle with Parmesan; top with eggs. Serve with toast.
Nutrition Information for Roasted Brussels Sprouts with Poached Egg and Parmesan
Servings Per Recipe: 4
Per Serving: 28 g pro., 1003 mg sodium, 6 g sugar, 53 g carb., 7 g fiber, 20 g Fat, total, 6 g sat. fat, 492 kcal cal.