1-Preheat your oven: preheating your oven to 200°C (180°C fan-forced) and lightly oiling a baking tray for even cooking. This method keeps the dish from sticking and ensures crisp results.

2-Mix the dressing: Mix the red wine vinegar, olive oil, honey, and dried chili flakes in a small bowl to form a flavorful dressing.

3-First bake: Place the Brussels sprouts and bacon on the tray, then drizzle half of the mixture over them before baking for 15 minutes.

4-Add broccolini and eggs: After that, add the broccolini, make four indents in the vegetables, crack an egg into each one, and bake for another 10-15 minutes until the eggs reach your preferred doneness.

5-Final touch and serving: Finish by drizzling the remaining dressing and sprinkling baby herbs on top for a fresh touch. Serve with the toasted sourdough bread for a complete meal. Remember to monitor egg cooking times closely to avoid overcooking, and feel free to swap broccolini with other greens if needed.