We had some extra brussels sprouts leftover from Christmas plus I bought a packet from Tesco for 10p! This was something a little different to do with brussels sprouts besides Christmas dinner and it was very tasty and a lovely carb free brunch of lunch.
Mushroom and Brussels Sprouts Hash (from Closet Cooking)
1 tbsp oil
1 small onion, finely diced
225g mushrooms, sliced
1 clove garlic, chopped
1/2 tsp thyme, chopped
450g brussels sprouts, trimmed and sliced
salt and pepper
Heat the oil in a pan over a medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 mins.
Add the garlic, thyme and brussels sprouts, saute until tender, about 5 mins, let sit until the bottoms start to caramelize, about 5 mins, mix everything up, let sit for 5 mins and mix it all up. Season with salt and pepper to taste.
Create small wells in the hash, add the eggs and cook until the desired level of doneness. Put under a hot grill to cook the tops if desired.