Roasted Brussels Sprouts with Scrambled Eggs
recipe

This delicious dish combines roasted Brussels sprouts with soft scrambled eggs. You can add bacon for extra flavor if desired!
Preparation Time: 30 minutes
Serving Size: 2

Ingredients:

- 500 g Brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 eggs
- 2 tablespoons milk
- 1/2 teaspoon paprika
- (Optional) 100 g bacon

Instructions:

1. Prepare the Brussels sprouts: wash and clean them. Cut off a small piece from the bottom and halve any large sprouts.
2. Preheat the oven to 200°C (400°F). Place the Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, until golden brown and crispy.
3. Meanwhile, prepare the scrambled eggs. In a bowl, whisk the eggs, milk, and paprika together.
4. Heat a small amount of oil or butter in a skillet over medium heat. Pour the egg mixture into the skillet and cook on low heat, stirring gently, until the scrambled eggs are soft and fluffy.
5. (If using bacon, cook it separately in the skillet until crispy. Then add it to the scrambled eggs.)
6. Serve the roasted Brussels sprouts alongside the scrambled eggs.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 20 g
Carbohydrates: 10 g
Fat: 25 g
Fiber: 5 g

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