Crispy Roasted Sprouts with Salmon and Eggs

Got any sprouts knocking around after Christmas? Or picked some up half price from the supermarket? This dish is for you!

Sprouts are massively underrated. Finely shredded and roasted in the oven, they become crispy, sweet morsels of heaven. I flavour mine very simply with garlic powder, chilli flakes, salt and pepper. Served with a fried egg on top and some hot smoked salmon on the side, this is the kind of breakfast dreams are made of. Go on, step outside your comfort zone and give this a go...

Crispy Roasted Sprouts with Salmon and Eggs
Serves 2

2 eggs
180g hot smoked salmon
250g Brussels sprouts
2 tsp oil, plus extra for frying
1 tsp garlic powder
pinch chilli flakes
salt and pepper

Remove the stems and outer leaves of the Brussels sprouts, shred them as finely as you can manage and give them a good rinse before draining well. 

Preheat the oven to 200°C and line a baking sheet with foil. Toss the sprouts with the oil, garlic powder, chilli flakes and a good amount of salt and pepper. Roast in the oven for around 15 minutes until the edges are slightly charred.

In the meantime, fried the eggs to your liking in a drizzle of oil. Season the yolk with salt and pepper then serve on top of the sprouts with salmon on the side.