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.
Ginger
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!
Amy
I MEANNNNNNNNNN. YES. This has so many of my favorite things in it. Making ASAP. I love you & your food brain.
Ailish
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 :)
Gracie
This looks amazing! What an awesome combination! So many ways you could mix this recipe up! LOVE it!
https://sometimesgracefully.com
Marygrace Taylor
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.
Sarah | The Sugar Hit
HELL YEAH you’re doing it right! Hash is the breakfast of champions. Champions, I say!
Diana
You can never go wrong with a simple hash, and this one is just not only perfect for brunch, but dinner too!
Belinda @themoonblushbaker
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.
Mallory @ Because I Like Chocolate
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!
Tieghan
LOVE this one, Joy!! Some of my favorite foods in one hash!
Michelle @ A Healthy Mrs
Sounds absolutely delicious! Weekend breakfasts are just the best!
Averie @ Averie Cooks
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!