Brussels sprouts are not just for dinner anymore. The delightful yet unsung hero of the vegetable world is taking over your breakfast.
Aspiring vegetarian chef Benjamin Wright shared this savoricious recipe for Brussels sprouts hash, which is sure to make even those who swear they don’t like sprouts reconsider.
In a pan over medium heat, sauté minced garlic in olive oil until fragrant. Add potatoes; cook until they soften. Next, add mushrooms and Brussels sprouts, and cook until they soften and start to caramelize, making sure to stir the mixture liberally.
With a spoon, make four wells in the mixture, adding an egg to each well. Cover pan and allow to cook until your desired consistency of egg.
Benjamin Wright is an aspiring vegetarian chef and a daddy to two wonderful puppies. He graduated from Texas A&M-Commerce with a bachelor’s degree in computer information systems.