Fried eggs with brussels sprouts mushrooms recipe

Ingredients

• 4 eggs, large
• 4 cups of halved Brussels sprouts
• 2 tbsp of oil, olive
• ½ pint of small, halved baby bella mushrooms
• ½ pint of large, quartered baby bella mushrooms
• ½ cup of onions, chopped
• 1 minced garlic clove
• 3 tbsp of stock, vegetable
• ¼ tsp of salt, kosher
• ¼ tsp. of pepper, black
• ¼ cup of toasted, chopped walnuts
• Optional to garnish: 1 thyme sprig
• ¼ cup of parmesan cheese, grated

1. Add oil to sauté pan on med. heat. Add Brussels sprouts and onions. Cook for three to five minutes. Add the mushrooms, kosher salt and ground pepper. Cook for 9-12 minutes and stir frequently.
2. Add the garlic and cook for ½ minute more. Add vegetable stock. Cook for three more minutes, till stock evaporates.
3. Form four spaces between veggies. Add eggs to those spaces. Reduce the heat to low. Cook for five to eight minutes, till eggs have cooked completely through.
4. Toast walnuts in dry skillet on med. heat for three to five minutes. Stir till they are fragrant and golden. Remove nuts from pan. Allow them to cool. Once you can handle them, chop them coarsely.
5. Remove pan from heat. Sprinkle walnuts and parmesan on. Garnish using thyme, as desired. Serve.