Honey-Balsamic Glazed Brussels Sprouts with Crispy Bacon and Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Balsamic Glazed Brussels Sprouts with Crispy Bacon and Poached Eggs

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Brussels Sprouts with Crispy Bacon and Poached Eggs

Enjoy a savory twist on a classic side dish with tender, caramelized Brussels sprouts tossed in a sweet and tangy honey-balsamic glaze, perfectly complemented by crispy bacon and topped with perfectly poached eggs. This dish brings together contrasting textures and flavors for a satisfying meal that's both nutritious and indulgent.

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NUTRITION

438kcal
Protein
27g
Fat
25.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

2 cups Brussels Sprouts (~156g)

5 slices Bacon

2 Large Eggs

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Honey

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them in a bowl with the olive oil, salt, and pepper.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sprouts roast, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.

  • 5

    In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer and let reduce for 3-4 minutes until slightly thickened.

  • 6

    Drizzle the honey-balsamic glaze over the roasted Brussels sprouts and toss to coat evenly.

  • 7

    Meanwhile, poach the eggs by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and sliding in the eggs one at a time. Cook for about 3-4 minutes for soft yolks. Alternatively, you can fry the eggs if preferred.

  • 8

    Plate the glazed Brussels sprouts and top with crumbled or sliced crispy bacon. Place the poached eggs on top, season with additional salt and pepper if needed, and serve immediately.

Honey-Balsamic Glazed Brussels Sprouts with Crispy Bacon and Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Balsamic Glazed Brussels Sprouts with Crispy Bacon and Poached Eggs

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Brussels Sprouts with Crispy Bacon and Poached Eggs

Enjoy a savory twist on a classic side dish with tender, caramelized Brussels sprouts tossed in a sweet and tangy honey-balsamic glaze, perfectly complemented by crispy bacon and topped with perfectly poached eggs. This dish brings together contrasting textures and flavors for a satisfying meal that's both nutritious and indulgent.

NUTRITION

438kcal
Protein
27g
Fat
25.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

2 cups Brussels Sprouts (~156g)

5 slices Bacon

2 Large Eggs

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Honey

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them in a bowl with the olive oil, salt, and pepper.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sprouts roast, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.

  • 5

    In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer and let reduce for 3-4 minutes until slightly thickened.

  • 6

    Drizzle the honey-balsamic glaze over the roasted Brussels sprouts and toss to coat evenly.

  • 7

    Meanwhile, poach the eggs by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and sliding in the eggs one at a time. Cook for about 3-4 minutes for soft yolks. Alternatively, you can fry the eggs if preferred.

  • 8

    Plate the glazed Brussels sprouts and top with crumbled or sliced crispy bacon. Place the poached eggs on top, season with additional salt and pepper if needed, and serve immediately.