Recipe: Cheesy Eggs & Caramelized Brussels
Must love Brussels! This honestly seems like a strange dish, but it is hella tasty if you’re into sprouts and eggs. It’s sort of like a hash, but without potatoes (although it would actually be really good with sweet potatoes). The combo of the caramelized onions/mushrooms goes super well with the sprouts, and the cheddar sends the whole thing over the edge. Be sure to serve with a crusty bread to sop up all that egg yolk!
1 yellow onion, diced
1 container mushrooms, sliced
3 cloves garlic, chopped
1/2 t. dried thyme
1 pound Brussels sprouts, trimmed, cleaned and sliced
Smokey cheddar cheese, shredded
Salt and pepper
Crusty bread (we did rye)
1) Sauté the onions and mushrooms in a a pan with olive oil over medium heat. Cook for about 15 minutes or until the mushrooms start to caramelize.
2) Add the garlic, thyme and Brussels sprouts and sauté until tender. Let sit for five minutes until the sprouts start to caramelize, then stir. Let sit another five minutes, then stir again. Season with salt and pepper to taste.
3) Create small craters in the mixture and add an egg to each crater. Sprinkle the cheese around the eggs. Cook until the eggs are done to your liking and the cheese is melty.
4) Scoop and serve with crusty bread, if desired.