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Roasted Brussel Sprouts and a Crispy Fried Egg

Roasted Brussel Sprouts and a Crispy Fried Egg

This post was written in collaboration with British Lion eggs

This is not the most exciting recipe I’ve posted throughout the Christmas season, but it’s actually what I’ve been eating for breakfast at least twice a week or so since December started. I think that’s grounds to tell you about it, don’t you?

It was last year that I realised I actually do like brussel sprouts, very much so in fact. I’d never eaten them roasted before, and I can’t for the life of me remember where I first saw it suggested, but it changed my Christmas life forever.

They’re crispy on the outside, a little sweet on the inside and salty and delicious all over – the fact that they’re green means that they must also be healthy.

Roasted Brussel Sprouts

I use eggs that carry the British Lion standard in this recipe – as I always do, it’s a sure fire sign of optimum food safety. Head on over to the British Lion website to find out more about their standards.

Eggs are my go-to at Christmas for one reason, and that reason is leftovers. As soon as the Boxing Day blues draw in, I start utilising eggs and cheese and create little masterpieces like last years leftovers omelette. You’ll find true happiness if you follow suit.

Brussel Sprouts

Serves 2

250g brussels sprouts
2 eggs
small handful dried cranberries (optional)
drizzle olive oil
pinch salt and pepper

  1. Pre-heat your oven to Gas Mark 7/425F/220C.
  2. To prepare the sprouts for roasting, chop their bottoms off, peel the outer layers and discard and cut in half from top to bottom.
  3. Place into a small roasting dish, drizzle with oil and sprinkle with salt and pepper.
  4. Roast in the oven for 15 minutes, then turn the heat down to Gas Mark 5/375F/190C and roast for a further 15-20 minutes until soft and a deep golden brown.
  5. About 5 minutes from the end of cooking time, add the dried cranberries to the roasting dish if using (just to warm up) and heat a glug of oil in a non-stick frying pan. Fry your eggs on a high heat for a couple of minutes until the underside begins to look crispy and brown, then take the heat to medium whilst the egg white cooks thoroughly.
  6. Serve the sprouts with the egg on top or on the side – don’t forget to pierce the yolk for a #foodporn Instagram shot!

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This post was written in collaboration with British Lion eggs


  1. I’m totally roasting my brussel sprouts this year, but I’m adding a bit of lemon and chilli! I love sprouts though, in all forms, and a crispy egg sounds perfect on top!

    Saskia /

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