Sheet Pan Egg in a Hole with Bacon and Brussels Sprout Slaw Recipe

Ingredients 📝 Shopping List

• 1 pound Brussels sprouts, trimmed and thinly sliced ➕
• 1/4 cup olive oil ➕
• 1/4 teaspoon kosher salt, plus more to taste ➕
• 1/4 teaspoon black pepper, plus more to taste ➕
• 1 tablespoon maple syrup ➕
• 1 tablespoon apple cider vinegar ➕
• 1 tablespoon Dijon mustard ➕
• 1/4 cup thinly sliced red onion ➕
• 1/4 cup chopped fresh parsley ➕
• 4 slices bacon ➕
• 4 slices sourdough bread ➕
• 2 tablespoons butter, divided ➕
• 4 large eggs ➕

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a large sheet pan. Roast in the preheated oven for 10 minutes.
3. Whisk maple syrup, apple cider vinegar, and Dijon mustard together in a small bowl. Pour over roasted Brussels sprouts; add red onion and parsley. Toss to combine.
4. While Brussels sprouts roast, cook bacon in a cold skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain; reserve 1 tablespoon bacon drippings in the skillet. Cut each bacon slice in half.
5. Cut a 2 1/2-inch hole in the center of each bread slice using a cookie cutter or knife. Melt 1 tablespoon butter in the skillet with bacon drippings over medium heat. Cook bread slices in the butter until golden brown on one side, about 2 minutes. Flip bread and crack an egg into the hole of each slice. Cook until egg whites are set and yolks are still runny, about 3 minutes.
6. Divide Brussels sprout slaw among plates. Top with egg-in-a-hole and bacon pieces.

Source

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