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Fried Eggs with Mushrooms and Brussel Sprouts Recipe

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This recipe for Fried Eggs with Mushrooms and Brussel Sprouts is from Torre Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs
4 cups brussels sprouts, halved
2 tablespoons olive oil
1 pint baby bella mushrooms, smaller ones halved and larger ones quartered
1/2 cup chopped onions
1 clove garlic, minced
3 tablespoons vegetable stock or water
1/4 teaspoon kosher or sea salt
1/4 teaspoon black pepper
1/4 cup walnuts, toasted and coarsely chopped
1 sprig of thyme for garnish (optional)
1/4 cup grated parmesan cheese
Directions:
Directions:
In a sauté pan over medium heat, add olive oil, onions, and brussels sprouts and cook for 5 minutes. Add mushrooms, salt, and pepper. Cook for 12 more minutes, stirring frequently. Add the minced garlic, cook for 30 seconds longer. Add the stock. Cook for 3 minutes or until the stock has evaporated.

Form 4 spaces between the vegetables. Add eggs to each space. Reduce heat to low and cook for 5 to 8 minutes or until the eggs are cooked through.

Meanwhile, toast the walnuts in a dry skillet over medium heat on another burner for 3 to 5 minutes. Stir frequently, until golden and fragrant. Remove from pan and allow to cool. Once cool enough to handle then coarsely chop.

Remove from heat. Sprinkle on walnuts and parmesan. Garnish with thyme, if desired.

Enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 min
Personal Notes:
Personal Notes:
Gluten free!

 

 

 

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