Post sponsored by Pete and Gerry's Organic Eggs. See below for more details.

In the realm of fall cooking, Brussels sprouts are king in my kitchen. We're constantly eating oven roasted Brussels sprouts as a side or tossing them into grain bowls. They are quick, easy, and delicious. This dish is a slight update on the basic roasted Brussels. It combines fennel-toasted breadcrumbs and perfect soft-boiled eggs for an impressive side (or lunch, if you're me)!