Happy National Gluten-Free Day! Loaded with vegetables and high-protein eggs—and naturally free of gluten—this easy sheet-pan brunch warms the soul on wintry mornings (and it’s also great when you’re in the mood for breakfast for dinner). Take care not to overcook the eggs, keeping in mind that they will continue to cook a bit from the residual heat after you remove the pan from the oven.
Brussels Sprouts and Potato Hash with Baked Eggs
- 1 1/4 lb. (625 g) brussels sprouts
- 2 russet potatoes, unpeeled, cut into 1/4-inch (6-mm) pieces
- 3 Tbs. coarsely chopped fresh thyme leaves
- 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)
1. Preheat an oven to 425°F (220°C). Line a baking sheet with aluminum foil.
2. Trim the ends off the brussels sprouts, halve them lengthwise and then coarsely dice them. (It’s okay that they fall apart.) Transfer the brussels sprouts to a large bowl. Add the potatoes, thyme, shallots, garlic and oil and stir to combine. Spread 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 more oil if they seem dry. Continue roasting until the vegetables are golden and fork-tender, about 15 minutes longer.
3. Using a spoon, make 8 small wells for the eggs in the vegetables. Crack 1 egg into each well and season with salt and pepper. Bake until the eggs are mostly set, 6 to 8 minutes.
4. To serve, carefully scoop 2 eggs and some of the hash into each of 4 bowls. Serve immediately with hot sauce, if using. Serves 4.
Recipe adapted from Williams Sonoma Sheet Pan Suppers Cookbook, by Kate McMillan