1-First, toss the 600g trimmed and halved Brussels sprouts and 125g lean short cut bacon strips with half of the dressing made from 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 1 ½ tablespoons honey, and ½ teaspoon dried chili flakes.

2-Spread the mixture evenly on the prepared baking tray and bake for 15 minutes until the sprouts start to soften and the bacon crisps up.

3-Next, add the bunch of trimmed broccolini to the tray, then create 4 indents in the vegetables and crack one egg into each indent for a protein boost.

4-Bake for an additional 10 to 15 minutes, checking to ensure the eggs reach your preferred doneness, whether runny or firm.

5-Once done, drizzle the remaining dressing over the top and sprinkle with 2 tablespoons of baby herbs for a fresh finish. Serve it all with 4 slices of toasted sourdough bread for a complete meal.