We love to cook. Our significant other loves to cook. Sometimes, though, we don’t have much time and/or haven’t adequately planned. Instead of improvising something, we’ll dine out or get takeout. Street tacos. Or shawarma. Or wood-fired chicken. Yum.

That’s fine, occasionally. But, we do it too often. We should have more simple and quick options on which we can rely on the fly. It’d be better for our pocketbook. It’d be better for our waistline. We’re working on that; call it a New Year’s resolution if you will.

We do have one go-to meal for such occasions. It is simple. It is quick. Best of all, it has everything that we love: roasted Brussels sprouts, crispy bacon, cheese, balsamic, and egg with delicious, delectable, runny yolk. It's really tasty.

Roasted Brussels sprouts, crispy bacon and runny egg

Ingredients

• 16 ounces of Brussels sprouts, halved
• One teaspoon of olive oil
• 1/2 teaspoon of Kosher salt
• 1/2 teaspoon of pepper
• Four slices of bacon
• 1/4 cup of Parmigiano-Reggiano cheese, grated
• One tablespoon of balsamic glaze
• Two eggs

Directions

Preheat oven to 400°F.

In a bowl, coat halved Brussels sprouts in olive oil, salt and pepper.

Spread Brussels sprouts on a baking pan.

Cut bacon into one-inch strips. Intermingle bacon with Brussels sprouts.

Place in oven and cook until brown and crispy—about 20 minutes.

Remove from oven. Place in two separate bowls. Top each with grated cheese, then drizzled balsamic glaze, then an egg, cooked once over easy.