Duck Egg and Herb Baked Cups with Roasted Brussels Sprouts

• 600 g Brussels sprouts⇄
• 40 ml extra virgin olive oil⇄
• 20 g garlic⇄
• 6 g salt⇄
• 4 g black pepper⇄

Preheat the oven to 190°C. Finely shred the Brussels sprouts and divide into two portions: half for the nests and half for the side. Toss the nest portion with half the olive oil, garlic, salt, and pepper, then press evenly into 4 well-greased ramekins or muffin tin cups to form nest shapes along the sides and bottom. Toss the side portion with the remaining olive oil, garlic, salt, and pepper, and spread evenly on a baking tray.

💡 Shredding the sprouts for the nests ensures they compact tightly to hold the egg securely during baking.

• 4 each large duck eggs⇄
• 3 g salt⇄
• 2 g black pepper⇄
• 5 g fresh thyme leaves⇄
• 5 g fresh rosemary, finely chopped⇄
• 60 ml heavy cream⇄

Crack one egg into each Brussels sprout nest in the ramekins. Season each egg with a pinch of salt and pepper, then sprinkle fresh thyme and rosemary over the top. Add a tablespoon of heavy cream to each cup to surround the yolk. Place the ramekins on a baking tray for stability.

💡 The cream acts as a protective barrier around the yolk, ensuring it stays runny while the whites set.

Place both the tray of ramekins with egg cups and the tray of loose Brussels sprouts in the preheated oven at 190°C. Bake for 15–18 minutes, until the egg whites are set but the yolks remain runny, and the loose Brussels sprouts are golden and tender with slightly crispy edges. Check the eggs at 15 minutes to avoid overcooking.

💡 Position the trays in the oven so the egg cups are on the middle rack for even heat, and the sprouts on the lower rack to encourage browning.

Remove the ramekins and Brussels sprouts tray from the oven. Let the egg cups cool for 2 minutes in the ramekins to firm up slightly, then carefully run a knife around the edges and unmold each cup onto a plate. Ensure the yolk remains intact during transfer.

💡 A quick cooling period prevents the eggs from overcooking and makes unmolding easier without breaking the nest.

• 30 g hazelnuts, roughly crushed⇄
• 30 g pomegranate seeds⇄
• 10 ml extra virgin olive oil⇄

Scatter crushed hazelnuts and pomegranate seeds over each egg cup for texture and color. Drizzle a thin thread of olive oil over the top of each cup. Serve immediately with a portion of roasted Brussels sprouts on the side while the yolk is still molten.

💡 Pomegranate seeds add a burst of acidity that balances the richness of the egg and cream, enhancing the overall flavor.