Charred Brussels Sprouts with Soft-Boiled Egg and Orange-Chili Glaze

Most people who think that they don’ t like these badass baby cabbages have never had them grilled crisp, tender, and served with a sweet and spicy glaze and soft drippy eggs. The complex flavor combination here hits full throttle! The key to a perfect soft-boiled egg is not to actually boil it, which makes it tough. Whether you want your egg to be runny or firm, gently cooking in barely simmering water is a must. This extraordinary side dish is welcome to join a brunch buffet or accompany the succulent Grilled Duck with Honey, Coriander, and Mint Sauce. Using a vegetable grill basket makes it easier to char the Brussels sprouts evenly and move them on and off the grill; grill baskets can be found at most kitchen or barbecue stores, as well as online. Ingredient Note: Calabrian Chili Peppers T hese long, red chili peppers from Calabria, Italy, add a fiery edge to any dish. Spicy, fruity, and subtly smoky at the same time, you can typically find these complex chilies jarred in oil in an Italian market or the condiment section of fine grocery stores. If not available, substitute two jarred cherry peppers or one fresh red jalapeñ o.

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Step 1

1. In a small saucepan over medium-low heat, combine the vinegar, maple syrup, butter, chili peppers, orange zest, and orange juice. Cook and stir until reduced and the glaze coats the back of a spoon, about 15 minutes. Cover and hold warm over low heat. 2. Preheat a charcoal or gas grill to medium-high heat ( 400 to 45 0° F) . 3. In a medium mixing bowl, drizzle the Brussels sprouts with the 2 tablespoons olive oil and toss with your hands to coat evenly. Season with salt and toss again. Set aside. 4. Place the grill basket on the hot coals for 5 minutes to preheat. ( This will help the Brussels sprouts cook more q uickly and evenly.) Arrange the sprouts in an even layer in the hot grill basket and cook, turning periodically, until they are tender and charred, 6 to 8 minutes. Transfer to a serving bowl, pour in the warm glaze, add the mint and lemon juice, and season with salt. Cover and hold warm while you prepare the eggs. 5 . Fill a small saucepan with enough water to cover the eggs completely. Bring the water to a boil. Use a slotted spoon or strainer to gently lower the eggs into the boiling water, taking care not to drop the eggs, as they might crack. Immediately reduce the heat to very low so that the water barely bubbles. Gently boil for 6 minutes if you like your eggs with a runny yolk and tender white exterior. Boil for an additional minute if you prefer a firmer texture. 6. Use a spoon to transfer the eggs from the pot and place in a bowl of ice water. This will stop them from cooking further and cause the egg to separate somewhat from the shell, making the peeling easier. Tap the egg in various places around the larger end of the shell. Be gentle in order to leave the white intact. Hold the cracked egg under a faucet with running water and peel away the shell carefully. Reheat the peeled eggs in hot water before serving. Cut off about ¼ inch from the tops of the eggs to expose the yolks. 7 . To serve, arrange the glazed Brussels sprouts on a serving platter, nestle the soft-boiled eggs cut-side up in the center of the sprouts, and drizzle olive oil over the top. Let guests dig into the oozy eggs as they like.