Breakfast is one of those special things. Breakfast is one of those meals best lingered over with extra coffee and super fresh orange juice.
It usually requires a weekend morning and a little time and someone you generally like to high-five in life. When those things come together, here’s the deal: make mushrooms, shred brussels sprouts, and cook some eggs. First though, make a big pot of coffee.
I love making this breakfast on a weekend morning because mushrooms take some time to cook. Mushrooms need some coaxing, heat and salt to melt into deliciousness. All that mushroom cooking time is made for coffee sipping, brussels sprout slicing, and easy conversations. It’s living and it feels really good!
Let’s get savory.
I love how earthy mushrooms are. They feel meaty without being… meaty. The brussels add another earthy note, just leafy and bright green.
I’ve made this breakfast in my rented kitchen in Asheville, North Carolina, so I kept it super simple: mushrooms, brussels, olive oil, salt, pepper, and a big hit of lemon. It’s comfort.
It feels like this mushroom and brussels sprout situation could be lunch or a dinner side dish until… until, until WE ADD AN EGG! Fried egg. Toast soldiers. Cold orange juice. That’s breakfast. You’re doing it right.
Mushroom and Brussels Sprout Hash
serves 2
2 tablespoons olive oil
1 small shallot, minced
2 big handfuls cremini mushrooms
1 clove garlic, minced
3 big handfuls brussels sprouts
salt and pepper to taste
juice of half a lemon
1 scant tablespoon olive oil
2 large eggs
Wipe mushrooms with a moist paper towel to remove any excess dirt. Slice mushrooms into quarters. Set aside.
Rinse brussels sprouts. Slice sprouts into ribbons by thinly slicing horizontally from top to bottom. Set aside.
In a medium skillet, heat olive oil over medium heat. Add shallots and cook until translucent and just browned, about 4 minutes. Add the mushrooms and a pinch of salt. Cook down until mushrooms are softened and beginning to brown. Add garlic and cook for one minute more.
Add brussels sprout ribbons and increase heat to medium-high. Toss to combine and cook until brussels and mushrooms are softened and extra browned. Once browned and cooked well, remove from the heat, add lemon juice, and toss.
In a separate sauce pan heat olive oil over medium-low heat. Crack two eggs into the pan and fry for 30 seconds. Cover the pan and cook to desired doneness. I leave my eggs for about 4 minutes for over-medium.
Divide hash between two bowls. Place one egg on top of each hash bowl and serve immediately.
95 Responses
This looks amazing!
Awesome ! The recipe is good and delicious. This is perfect breakfast.
Love your incorporation of brussels spouts and mushrooms in a hash, looks great! I have an assortment of similar recipes on my blog! https://thedelightfultable.com/
mushrooms, YES! brussel sprouts, PLEASE!!!!! anything with the two. I WILL EAT!!!
Thanks for sharing this recipe. Delicious!
This is one of the best things I have ever ate! Thanks!
I absolutely love brussel sprouts! This looks like a delicious and nourishing breakfast.
Hello there.
In ingridients you called for juice of half lemon. But in the instructions it was never mentioned. Is it ok to omit it
Thanks
you are so right! thank you for the correction!
So, you do need lemon juice or not
Am I missing something or does the recipe not say when to add the lemon juice? Would it go in later? with the brussels sprouts? with the garlic?
I love the simplicity-ness of your recipe. I’ve made a similar one sans mushrooms, but I love that you add them AND loved that you cut your bread into “soldiers”.
This breakfast seems so elegant, yet so simple. It would be a wonderful recipe to surprise that someone special with breakfast in bed! Thanks for sharing, it sounds delicious!
-Shannon
Woah this looks so so good!
I love eggs on top of veggies, I’ll have to try this!
I love brussle sprouts and mushrooms as well. But I have never thought about having them for breakfast. What a new experience! Ingenious!
Looks delicious! Can’t wait to try this out. I’m in a temporary rented place now, and keep putting off cooking, but its inspiring to see that you made this from a rented place too!
Sooo… where/when does the lemon juice go? I hope with the Brussell Sprouts, cuz that’s what I’m about to do…
Yes! I totally do this!!!
je découvre un blog avec de magnifique photo, merci et a bientôt
Omg, I absolutely love this dish. I usually use the brussel sprouts left over from dinner with the mushrooms and potatoes because we’re German/Russian potato eating family!
Yummy! Looks like my ideal breakfast – and it’s a powerhouse of good
Stuff ! :)
a girl after my own heart,,,,
coffee is always the first thing..always!
Once I saw brussels sprout I knew I would just love this. This looks SO good!
mmm that looks good- would’ve never thought to put mushrooms and brussels together!
This looks amazing. My husband loves Brussels sprouts, and I’m sure he’d love this recipe. This may be on the menu for a weekend meal in the future. .
I don’t love brussels sprouts ,but this looks delicious. My
What a great way to use Brussels sprouts! It’s one of those veggies that can get a little boring and stumps you when you have to make it, but this is great! And I love mushrooms so that’s even more perfect. Thanks!
Brussels Sprouts are so easy to find and use in the winter. We tend to make the same two or three recipes over and over again. Glad to have a new one. This looks delicious.
Breakfast is always better with high fives haha! I had to laugh at ” someone you generally like to high-five in life.”
OMG sounds AMAZING! :) I love sauteed brussels sprouts, and the addition of mushrooms, YUM
You were in Asheville? What were you doing there??!
This hash situation is foreign to us Aussies, but I really love it & must do this more regularly at home. I’ll add hot sauce, too. Doin’ it right indeed.
Heidi xo
ps what a nice rented kitchen space!! Table love.
This looks amazing! I love the pictures!
Filing this one away for our next winter morning (it’s summer right now so I’m trawling through your summer recipes!). I can’t seem to convince my boyfriend that all brussels sprouts need is a little love and care and they can be delicious, but maybe this recipe will prove me right :) Thanks Joy and have a wonderful time in Asheville – I can’t wait to visit one day myself.
God, it looks delicious! Thank you so much for the recipe :)
Brussel sprouts hash with caramelized shallot is one of our dinner staples, adding mushrooms + an egg would be an amazinggg breakfast!
I just ate hash over the weekend for brunch, but it wasn’t nearly as healthy as this. I’m glad now I have a better alternative!
um, yes please. this looks fantastic! mushrooms on toast is one of my very favourite breakfasts, so i’ll add this to the recipe pile for mornings when i’m feeling more adventurous. i love your whole description of breakfast as well – it really is such a lovely meal to take your time over.
I loooove the look of this!
Hey, I just made a brussels sprout hash too! Great minds obviously think alike. :) Next time I definitely must try the mushroom combination.
I live in Asheville– I was wondering if you were coming this way, since it has such a foodie reputation. It’s beautiful this time of year! If you need any hiking recommendations after your breakfast, let me know ;)
soo jealous of everything going on here. long slow breakfasts in my favorite city in the US. gahhh to be in your shoes today!
I wish I had seen your recipe a few days ago! I bought an entire STALK of these delicious guys and ran out of ideas what to do with them, so I had to throw away half of the stalk. Great recipe and I’m on my way to buy another stalk! :)
I need more of your blog in my life! Love your photos and creative direction :)
looks delish!!!
You are werking that carry on kitchen gurl!
mushrooms yes, but I must draw the line at brussel sprouts before noon unless there is beer or hard cider too. Truffle butter makes a great addition to scrambled eggs!
Loving this!!
Hi Joy, if you are still in Asheville, stop by to eat at the Laughing Seed on Wall St. Best restaurant I know of!
This looks utterly fantastic, and so easy, too. Bonus! I’ve got brussels sprouts out in my garden at this moment. Score!
Ooo! I hope you got supplies at the little farmers market on UNC-Asheville’s campus! Enjoy the great views and great people. Looking forward to enjoying this dish :)
It wasn’t until this past year that I actually started to like Brussel sprouts but now I enjoy them especially roasted. However I love how you’ve shaved them combining them with earthy mushrooms to create a healthy breakfast dish. This looks delicious!
Gorgeous photos as always! This looks and sounds amazing and so easy too!
That what it’s all about! Everything looks so delish and comforting. Sounds like an awesome weekend morning, one of those weekend mornings that make you smile and love life.
What can I say? – other that I am deeply in love with your food :-)
What a wonderful idea for breakfast.
Ooooooh delicious! And I just woke up and was thinking what to have for breakfast! :D
I have to buy more brussels sprouts. Tracy from Shutterbean posted about brussels w/pancetta and cheese yesterday and now you give us brussels w/mushrooms. So yum! I can’t wait to make this. Thanks Joy!
I MEANNNNNNNNNN. YES. This has so many of my favorite things in it. Making ASAP. I love you & your food brain.
I read somewhere that your twenties is the time to learn how to make a really good breakfast and share it with friends. I think this might have to be my debuting meal. It looks scrumptious :)
This looks amazing! What an awesome combination! So many ways you could mix this recipe up! LOVE it!
https://sometimesgracefully.com
Yeah! I want someone to make this for me on Sunday morning, with a fried egg on top, and plenty of buttered toast. Will have to print it out and leave it on my husband’s desk.
HELL YEAH you’re doing it right! Hash is the breakfast of champions. Champions, I say!
You can never go wrong with a simple hash, and this one is just not only perfect for brunch, but dinner too!
Love how shrooms can be the meat when you want to be meat free. While I am complete lover of the flesh, I think this would convert me at least for breakfast to try a savoury veggie dish.
Never before have I combined mushrooms and brussel sprouts but they are two of my favorite vegetables and I am totally down with this combo!
LOVE this one, Joy!! Some of my favorite foods in one hash!
Sounds absolutely delicious! Weekend breakfasts are just the best!
I love ‘shrooms and Brussels. This sounds so good! And I love the top-down shot of the cast iron skillet and that wood board underneath. If you ever want to have a prop garage sale, I’d buy that off you in a heartbeat :) Love the vintage chippy wood charm!