Breakfast is one of those special things. ย 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. ย When those things come together, here’s the deal: ย make mushrooms, shred brussels sprouts, and cook some eggs. ย First though, make a big pot of coffee.
I love making this breakfast on a weekend morning because mushrooms take some time to cook. ย Mushrooms need some coaxing, heat and salt to melt into deliciousness. ย All that mushroom cooking time is made for coffee sipping, brussels sprout slicing, and easy conversations. ย It’s living and it feels really good!
Let’s get savory.
I love how earthy mushrooms are. ย They feel meaty without being… meaty. ย 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: ย mushrooms, brussels, olive oil, salt, pepper, and a big hit of lemon. ย 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! ย Fried egg. ย Toast soldiers. ย Cold orange juice. ย That’s breakfast. ย 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. ย Slice mushrooms into quarters. ย Set aside.
Rinse brussels sprouts. ย Slice sprouts into ribbons by thinly slicing horizontally from top to bottom. ย Set aside.
In a medium skillet, heat olive oil over medium heat. ย Add shallots and cook until translucent and just browned, about 4 minutes. ย Add ย the mushrooms and a pinch of salt. ย Cook down until mushrooms are softened and beginning to brown. ย Add garlic and cook for one minute more.
Add brussels sprout ribbons and increase heat to medium-high. ย Toss to combine and cook until brussels and mushrooms are softened and extra browned. ย 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. ย Crack two eggs into the pan and fry for 30 seconds. ย Cover the pan and cook to desired doneness. ย I leave my eggs for about 4 minutes for over-medium.
Divide hash between two bowls. ย Place one egg on top of each hash bowl and serve immediately. ย
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!