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.

Courtesy of Joy the Baker