Roasted Brussels Sprouts Salad

1. Preheat the oven to 400 F.

2. Start by cleaning the Brussels sprouts, cutting off the stem and peeling off the outer couple of leaves if they look wilted.

3. Cut each one in half, and put them into a large bowl.

4. On top of the sprouts, drizzle half of the oil and sprinkle on a liberal amount of salt and pepper.

5. Toss to coat each one.

6. Place the seasoned Brussels sprouts cut side down on a rimmed cookie sheet in an even layer.

7. Bake them for 25-35 minutes, depending on the size of your sprouts.

8. Remove the sprouts from the sheet and put them back in the large bowl.

9. In a small bowl, whisk together the remaining olive oil and vinegars.

10. Pour the dressing on top of the cooked Brussels sprouts, and gently toss to combine the dressing and the sprouts. Divide the sprouts among 4 bowls.

11. Poach or fry an over-easy egg for each serving. You want the yolk to still be runny.

12. Place an egg atop the sprouts in each bowl, then top with turkey bacon, cheese, cranberries or pomegranates, and additional sprinkle of salt and pepper if desired.