How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add shallot; cook, stirring constantly, for 15 seconds. Stir in Brussels sprouts. Drizzle with 2 tablespoons water, cover, and cook 2 minutes.
Uncover pan; stir in pepper and salt. Reduce heat to medium. Divide sprouts mixture in half, shaping each into about a 5-inch circle in pan. Sprinkle cheese evenly over top, and make a well in middle of each circle. Crack 1 egg into each well. Cover pan; cook 3 minutes or until eggs reach desired degree of doneness.
Meanwhile, combine mayonnaise and sriracha, stirring well. Stir in remaining 2 teaspoons water. Using a large, flat spatula, lift each Brussels sprouts nest onto a plate. Drizzle evenly with sauce, and serve with English muffin.