Brussels Sprouts and Maple Eggs

The first time I cooked Brussels sprouts and maple eggs, I wasn’t even planning to make anything fancy. It was one of those quiet weekend mornings – sunlight falling a bit too softly through the kitchen window, and everything just felt slow and gentle. I had a small bag of too-good-to-ignore Brussels sprouts and a craving for something warm… and sweet, but also a bit savory, which is sort of my constant dilemma. What came out of that morning was a dish I’ve made so many times since – the way the maple syrup soaks into the browned edges of the sprouts, and how the eggs settle in soft little folds around them…it’s simple, unexpected, and kind of perfect.

Why You’ll Crave It

• Golden roasted Brussels sprouts, crisped just enough around the edges to taste like autumn
• A subtle sweetness from the maple that doesn’t shout – it just lingers
• Soft, custardy eggs that wrap the whole skillet in comfort
• It’s brunch-ish, but also dinner-ish… fits into your day wherever it wants
• Just five ingredients, and one of them is olive oil, so really four (and who’s counting?)

My sister and I once ate the entire skillet just the two of us, forks scraping the bottom of the pan… no regrets.

What You’ll Need

• Brussels sprouts: 500 g, trimmed and sliced in half – smaller ones cook better for this
• Eggs: 6 large – I like them fresh and room temp, they whisk fluffier that way
• Maple syrup: 60 ml, real stuff please, nothing from a plastic bear bottle
• Olive oil: 1 tablespoon – enough to coat the pan but not drown it
• Salt and pepper: to taste – I go generous with pepper here

Easy How-To

Get the Brussels Sprouts Ready

Trim the ends off, toss any loose yellow-ish outer leaves. Slice each sprout down the middle. It’s not hard, just a bit meditative.

Give Them a Good Sauté

Warm the olive oil in a wide skillet – I always use cast iron for this if I can. Pop the sprouts in cut-side down, and don’t move them too much! Let them catch a deep golden edge, usually takes about 6 minutes. Don’t rush this part – they get flavor here.

Whisk Those Eggs

While the sprouts cook, crack 6 eggs into a bowl. Whisk them with a decent pinch of salt and some cracked pepper. Get them frothy but not overmixed – you’re not making meringue.

Pour and Tumble

Now turn the heat down a smidge. Pour the eggs over the sprouts – they’ll fill in the gaps. Use a spoon or spatula to gently swirl everything together so the eggs start cooking evenly.

The Maple Moment

Drizzle in the maple syrup…slowly. Let it trickle over the edges so it touches both egg and sprout. It’ll start to smell kind of decadent right about now.

Cook Until Just Set

It’ll take another 5-7 minutes. Keep an eye, stir a little now and then so it doesn’t stick at the bottom. You want the eggs soft but not wet – cooked, but still silky. That little line is important.

Serve with a Tiny Bit of Drama

Take it off the heat, let it sit for barely a minute. Then use a big spoon, scoop it right onto warm plates. Maybe a bit more maple. Maybe a pinch of sea salt on top. Maybe just nothing extra at all.

Good to Know

• Don’t skip the crisping step – that’s what makes the sprouts magical. Soft sprouts = sad dinner
• If your eggs start browning while cooking, the heat’s probably too high… lower it, breathe
• Leftovers are surprisingly good cold, out of the fridge, with crusty bread (don’t ask, just try it)

Serving Ideas

• Spoon it over crusty sourdough toast and serve with a sharp salad on the side
• Pair it with roasted sweet potatoes or butternut squash if you’re hungry-hungry
• Add a dollop of crème fraîche or soft goat cheese for something a bit richer

Top Tricks

• If you’re feeling fancy, fry a sage leaf or two in oil before the sprouts go in – it perfumes the whole thing
• Use a nonstick or really well-seasoned pan – eggs are clingy, and maple gets sticky

Frequently Asked Questions

Can I use frozen Brussels sprouts?

You absolutely can, just thaw them first and pat them dry as best you can. They won’t get quite as crispy but they’ll still taste lovely.

What could I use instead of maple syrup?

Honey or even a bit of brown sugar works, but maple has that warm woodsy flavor nothing else quite mimics.

How long do leftovers keep?

Keep them in the fridge, airtight, and eat within 2 days. Reheat gently, low heat on the stove or even in the oven.

Could I bake this instead of doing it on the stove?

You can! Sauté the sprouts first, then transfer everything to a baking dish, pour in the eggs, drizzle the maple, and bake at 350°F until set, about 15-20 minutes. It’s a nice hands-off version.

Is this good for brunch with guests?

Yes, and people always ask what the secret is. It’s the maple. Or maybe the love in the whisking. Hard to say.