1-To start, preheat your oven to 200°C (180°C fan-forced) and prepare your baking tray. Begin by tossing the 600g of trimmed and halved Brussels sprouts and 125g of lean short cut bacon strips with half of the dressing, which includes 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 1 ½ tablespoons honey, and ½ teaspoon dried chili flakes. This step ensures even coating for maximum flavor, making the process simple and efficient.

2-Spread the mixture evenly(argc on the tray and bake for 15 minutes until the vegetables start to soften and the bacon crisps up. After that, add the bunch of trimmed broccolini to the tray, then carefully make four indents in the mixture. Crack the 4 eggs into these indents for a protein boost, and return the tray to the oven for another 10-15 minutes until the eggs are done just right.

3-Once baked, drizzle the remaining dressing over the top and sprinkle with 2 tablespoons of baby herbs for a fresh finish. Serve this delightful dish alongside 4 slices of toasted sourdough bread, which takes the total cooking time to 25-30 minutes. This method not only highlights the benefits of Brussels sprouts but also makes for a versatile meal that adapts easily to vegan options like chickpea flour for eggs.