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

Instructions

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