Brussels Sprouts & Mushroom Hash
can i appoint myself president to the "eat breakfast any time of day club?"
i promise to take the roll seriously and do it complete justice.
case in point, lunch today....
brussels sprouts & mushroom hash.
Brussels Sprout & Mushroom Hash
3 tablespoons olive oil, divided
1 lb brussels sprouts, trimmed and sliced thin
8 ounces, cremini mushrooms, quartered
2 shallots, chopped
1 clove garlic, minced
salt & pepper to taste
in large non-stick skillet heat 2 tablespoons olive oil over medium heat.
add shallots and cook until translucent and just browned, about 3 minutes. add mushrooms and cook till softened and beginning to caramelize, approximately 12 minutes.
add in brussels sprouts and garlic, and cook till tender and caramelized, 10-15 minutes more. season to taste with salt and pepper.
meanwhile in separate skillet heat remaining tablespoon of olive oil over medium high heat. crack eggs and cook covered until desired doneness.
divide hash between 4 plates and top each with cooked egg.