Its coming on Christmas They’re cutting down trees and Tis the season of Brussels Sprouts. I have to admit that they are one of my favourite vegetables and i always look forward to their appearance at my local Greengrocers. This is the first dish I cooked with them this year- a one pan recipe for brunch or supper from Gill Meller. But I will be posting a few more recipes to encourage you all to eat more of these delicious vegetables.
Ingredients
- 2 medium onions finely sliced
- 2 tbsp olive oil
- Pinch caster sugar
- 500 g brussels sprouts trimmed, halved if large
- 4 garlic cloves finely sliced
- 2 fresh rosemary sprigs leaves stripped
- 2 fresh thyme sprigs leaves stripped
- 1 tsp fennel seeds lightly crushed in a pestle and mortar
- 2 tsp sweet smoked paprika plus extra to serve
- knob of butter
- 4 large free-range eggs
- Bunch fresh dill finely chopped
- Buttered sourdough toast to serve Optional
Servings:
Instructions
- Heat the oven to 210°C/190°C fan/gas 6½. Put the onions in a large roasting tin, then toss with a drizzle of olive oil and a generous pinch each of sugar and salt. Roast for 10-15 minutes until the onions start to soften.
- Scatter the sprouts over the onions in the tin, then mix in the garlic, rosemary, thyme, fennel seeds, the smoked paprika and another drizzle of olive oil. Season with ground black pepper, then return to the oven for 20 minutes, turning occasionally, until the sprouts are tender and turning golden in parts.
- Remove the sprout tin from the oven, then stir in the butter. Use a spatula to make 4 rough wells in the sprouts and onions, then crack in the eggs. Return to the oven for 6-8 minutes more until the eggs are just cooked to your liking.
- Remove the tray from the oven, scatter over the chopped dill and a pinch more of the smoked paprika, give everything a final seasoning of salt and pepper. Serve with buttered sourdough toast if you like
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