Measure out and prepare all the ingredients.

Chop the red onion and mince the garlic.

Chop the brussels sprouts in half.

In a skillet, add the butter and chopped bacon. Let cook on medium heat until tender.

Add in the onion and minced garlic and cook until fragrant, about 3 - 5 minutes.

Add the brussel sprouts to the pan along with the dijon mustard, chicken broth, and salt and pepper. Let this cook for about 10 minutes with a lid on.

Remove the lid and using a spoon, create small wells in the mixture and crack in the eggs in those wells. Cook over medium heat until the whites of the eggs are white and egg yolks are still a bit runny.

Sprinkle with salt and pepper to taste and garnish with fresh parsley. Serve immediately!