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1
Preheat oven to 325 F. Trim the tough stem off of all of the Brussels sprouts and discard.
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2
Cut the smaller sprouts into halves and larger sprouts into quarters.
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3
Remove any loose leaves as well.
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4
Just set the loose leaves aside; they will be roasted also.
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5
Place all of the sprouts and leaves onto a rimmed non-stick baking sheet.
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6
Drizzle with olive oil and sprinkle with salt and pepper.
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7
Put the pan into the oven.
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8
Roast for 20 minutes, turning the sprouts halfway through.
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9
When they are done, the loose leaves will be crispy and browned and the sprouts will be fork tender.
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10
While Brussels sprouts are roasting, bring a pasta pot filled with salted water to a boil.
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11
Also, put 2 inches of water into another saucepan and bring it to a simmer (for poaching the eggs).
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12
Cook the pasta according to package directions.
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13
When its done, remove from heat and reserve 1/2 cup of the pasta water.
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14
Drain off the remaining water, rinse the pasta lightly with cold water and set aside.
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15
In the saucepan that the pasta was cooked in crumble the goat cheese and pour in the reserved pasta water.
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16
Stir together until a light sauce forms.
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17
While the pasta is cooking poach the eggs.
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18
Crack each egg into a separate shallow dish.
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19
With the edge of the shallow dish touching the simmering water, gently slip the eggs into the water.
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20
Using a spoon gather each eggs whites around the yolk to set.
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21
Cook each egg about 3 minutes, or until the whites are set.
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22
Remove them from the water with a slotted spoon, set them on a plate and use a paper towel to blot lightly and drain away liquid.
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23
Divide pasta into two shallow bowls and pour the goat cheese sauce over the top.
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24
Top with roasted Brussels sprouts, fried proscuitto, egg and additional crumbled goat cheese if desired.
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25
Serve immediately.
