There is a key to making this a success, and that is putting a good browning on the mushrooms and the brussel sprouts.

This is a lovely hearty and healthy breakfast, lunch or supper.. take your choice.. I had it with two small rye toasts and its a very very filling meal.

Six big mushrooms, your choice on them, four brussel sprouts, two large farm eggs, and a bit of butter or coconut oil for frying..

I really think you need to do this one in a cast iron, as I don’t do non-stick! but if you do, it would work just fine in there as well.

You can add onion and garlic but it will overpower the light mushroom flavour and it will change the brussel sprout flavour as well.. try it without at least once..

Salt, pepper, and a touch of cumin in the eggs.

Put your pan on med-high heat, once the fat of your choice is hot, add your thinly sliced brussel sprouts, remember to trim off the bottom and take the two biggest leaves off each brussel sprout before slicely them, you want a nice browning effect on both sides of the greens, it will sweeten them up.

Once they are browned up, add your mushrooms and sweat them, you want to add your eggs before the mushroom juice is simmered off, you want that light flavour in the dish itself.. If you can get it to flip, great, if you like it nice and scrambled, feel free to do so..