Ingredients
2 lb. brussels sprouts, trimmed and halved
6 slices bacon, cut into 1" pieces
2 tbsp. extra-virgin olive oil
2 tbsp. buffalo sauce, plus more for serving
1/2 tsp. garlic powder
Pinch crushed red pepper flakes
Kosher salt
Freshly ground black pepper
6 large Nellie’s Free Range Eggs
Freshly chopped chives, for garnish
Preparation
Step 1Preheat oven to 425°. In a large bowl, toss together Brussels sprouts, bacon, oil, buffalo sauce, garlic powder, and red pepper flakes. Season with salt and pepper, then spread into an even layer on a large baking sheet. Step 2Bake until bacon is crispy and brussels sprouts are just tender, 15 minutes. Step 3 Using a wooden spoon, make 6 nests in the hash to reveal bottom of pan. Crack an egg into each hole and season with salt and pepper. Step 4 Bake until eggs are cooked to your liking, 8 to 10 minutes more for a just-runny egg. Garnish with chives and serve with buffalo sauce.
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