Brussels Sprouts and Potato Hash with Baked Eggs
Whether you serve it for breakfast or for supper, you can feel good about this sheet pan dinner because it’s loaded with vegetables and protein-filled eggs. The eggs will continue to cook from the residual heat after you remove the pan from the oven, so take the baking sheet out when the eggs are just slightly underdone.
- 1 1/4 lb. (625 g) brussels sprouts
- 2 russet potatoes, unpeeled, cut into 1/4-inch (6-mm) pieces
- 3 Tbs. fresh thyme leaves, coarsely chopped
- 2 shallots, halved and sliced
- 2 garlic cloves, chopped
- 1/2 cup (4 fl. oz./125 ml) olive oil, plus more as needed
- Kosher salt and freshly ground pepper
- 8 eggs
- Hot sauce for serving (optional)
Preheat an oven to 425°F (220°C). Line a baking sheet with aluminum foil.
Trim the brussels sprouts, halve them lengthwise and coarsely chop. (The sprouts will fall apart, but this is fine.) Transfer the brussels sprouts to a large bowl. Add the potatoes, thyme, shallots, garlic and olive oil and stir to combine. Place the vegetables in a single layer on the prepared baking sheet and season generously with salt and pepper. Roast for 15 minutes, then stir the vegetables and spread them out in a single layer again. Drizzle with a little more olive oil if they seem dry. Continue roasting until the vegetables are golden and fork-tender, about 15 minutes longer.
Using a spoon, make 8 small wells in the vegetables for the eggs. Crack 1 egg into each well and season with salt and pepper. Bake until the eggs are mostly set, 6 to 8 minutes.
To serve, carefully scoop 2 eggs and some of the hash into each of 4 bowls. Serve immediately with hot sauce, if desired. Serves 4.
Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)