Nutty Brussel Sprouts and Eggs

1 tablespoon butter or olive oil 2 cups Brussels sprouts, quartered 2 eggs ¼ cup dried cranberries- raw walnuts, pecans, pistachios & pumpkin seeds - roasted almonds Sea Salt and ground pepper to taste

Melt butter and place in oven proof pan. Stir in Brussels sprouts, fruit and nuts until coated. Place pan on lower or middle rack position in Cuisinart Combo Steam + Convection Oven model CSO-300N1. Select Bake Steam option, set temperature to 400 degrees and timer to 8 minutes. Start oven. At end of cycle remove from oven, crack two eggs on top of sprout mix, return to oven for an additional 10 minutes. Salt and pepper to taste. For softer sprouts bake longer before adding eggs. For softer eggs, increase vegetable cooking time as needed, decrease egg time. Variations:Can bake both at same time for 15 minutes if prefer hard eggs. Or bake both for 10 minutes if prefer egg yolk almost solid and greens crisp tender.