Roasted Brussels Sprouts with Poached Egg and Parmesan
Heat oven to 400°. On a rimmed baking sheet, toss Brussels sprouts with oil, salt and pepper. Roast 30 to 35 min.Advertisement
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.