Have Brussels Sprouts For Breakfast With This Feel-Good Recipe

1Photo: Courtesy of Joy The Baker.
We may have Joy the Baker's infamous "Man Bait" Apple Crisp recipe committed to memory, but it's not the only reason we're loyal to this self-taught dessert maven. Joy's hilariously soulful commentary, undying devotion to butter, and her steadfast belief that cake is a perfectly acceptable breakfast choice is what really keeps us coming back for more.
Breakfast is one of those special things. 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. When those things come together, here’s the deal: Make mushrooms, shred brussels sprouts, and cook some eggs. First though, make a big pot of coffee.
I love making this breakfast on a weekend morning because mushrooms take some time to cook. Mushrooms need some coaxing, heat and salt to melt into deliciousness. All that mushroom cooking time is made for coffee sipping, brussels sprout slicing, and easy conversations. It’s living and it feels really good! Click through for the recipe.
2Photo: Courtesy of Joy The Baker.
Let’s get savory. I love how earthy mushrooms are. They feel meaty without being…meaty. 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: mushrooms, brussels, olive oil, salt, pepper, and a big hit of lemon. 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! Fried egg. Toast soldiers. Cold orange juice. That’s breakfast. You’re doing it right.
3Photo: Courtesy of Joy The Baker.
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. 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 four 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 four minutes for over-medium.
Divide hash between two bowls. Place one egg on top of each hash bowl and serve immediately.

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