Fried Eggs with Mushrooms & Brussels Sprouts

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 pint Baby bella mushrooms
  • 4 cups Brussels sprouts
  • 1 clove Garlic
  • 1/2 cup Onions

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Kosher or sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts, toasted and coarsely chopped

• Liquids

  • 3 tbsp Vegetable stock or water

Found on skinnyms.com

Description

Ingredients

• 4 large eggs
• 4 cups brussels sprouts, halved
• 1 pint baby bella mushrooms, smaller ones halved and larger ones quartered
• 1/2 cup chopped onions
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1/4 cup walnuts, toasted and coarsely chopped
• 3 tablespoons vegetable stock or water
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper

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.
• 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, coarsely chop.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. Remove from heat.Sprinkle walnuts over the dish and serve.
• Enjoy!