125g lean short cut bacon, cut into 1cm-wide strips
1 bunch broccolini, trimmed
2 tbsp baby herbs
4 slices sourdough bread, toasted, to serve
Preheat oven to 200°C/180°C fan-forced. Spray a baking tray with oil. Combine vinegar, oil, honey and chilli flakes in a small bowl. Place sprouts and bacon on prepared tray. Drizzle with half the vinegar mixture. Bake for 15 minutes.
Add broccolini to tray and make 4 indents in between the vegetables. Break an egg into each indent and return to oven for 10-15 minutes or until eggs are cooked to your liking.
Drizzle bake with remaining dressing and sprinkle with herbs. Serve with toasted bread.