About 2 years ago, I tried to make brussel sprouts for the first time ever. I rinsed and added them to a lightly oiled pan without even slicing them in half. I wanted to keep it simple, so all I added was a bit of salt and pepper. I can't remember how long I cooked it or at what heat setting. What I do remember from that experience is that it is the one thing I've made which hubbs couldn't eat. He flat out. said. he can't eat it. I don't blame him one bit. I had no idea how to cook the sprouts and they came out tough, bitter, and flavorless.
Fast forward 24 ish months, and I found a great idea via Pinterest for a simple, hearty breakfast. I love eggs for breakfast anyway, and it was exciting to think about pairing them with mushrooms, another one of my favorites. Adding brussel sprouts to the mix was a risk to say the least, give that they were highly inedible the last time around. You can find the original recipe here.
- 1 8oz package white/button/baby portabello mushrooms, quartered
- 10-15 medium brussel sprouts, cut to the same size as the mushroom pieces
- 1 tsp Italian seasoning
- 1/2 tsp ground ginger
- 1 tsp red pepper flakes
Heat oil in a skillet and cook the mushrooms with a little salt for 5-8 minutes over low heat. Add the brussel sprouts and all the seasonings. Turn up the heat a bit and cook the sprouts for 4-5 minutes. Move the veggies aside to create small wells and crack the eggs into the spaces. Cook for a couple more minutes until the egg whites cooked through and the yolk is still runny. Serve warm and serve by itself or with toast.