"Autumn, without a doubt, is my favorite time of year," writes Athena Calderone, the mastermind behind the gorgeous lifestyle blog EyeSwoon, in her new cookbook Cook Beautiful. "Every year, as the air teeters from warm to crisp, all the familiar autumn cravings come flooding back. After summer’s endless raw salads, we long for soul-warming soups. We return to our ovens and roast everything from pork shoulder and chicken breasts to squash and caulifower." And for Calderone, that desire to roast all of fall's best ingredients includes roasting vegetables for breakfast, like this recipe for pumpkin and Brussels sprouts hash with poached eggs."First rule of thumb for this dish is to cut your pumpkin and potato the same size so that they roast at the same rate and consistently," she explains in an email to Extra Crispy. "And do not overcrowd the pan since you really want that beautiful golden sear on your veggies. Overcrowding will have them steaming against one another." That's part of the trick to making the final dish look as good as it tastes. Another tip? Make sure you roast the Brussels sprout leaves on a separate sheet pan so they're super crispy.This roasted pumpkin and Brussels sprouts brunch dish is meant to be served "rustically," according to Calderone's note, but that doesn't mean it can't look fancy. "A few tricks to elevate the dish after you place the poached egg atop is to hand crush peppercorns so that they pop against that gleaming white egg, causing contrast. And add a little extra red pepper and lemon zest for color," adds Calderone. But the best advice? "Always finish with a drizzle of olive oil and flaky sea salt."Roasted Pumpkin and Brussels Sprouts with Poached EggsRecipe reprinted from Cook Beautiful by Athena Calderone, published by ABRAMS (c) 2017.