1pintbaby bella mushroomssmaller ones halved and larger ones quartered
1/2cuponionschopped
1garlic clove minced
3tablespoonsvegetable stockor water
1/4teaspoonkosher or sea salt
1/4teaspoonblack pepper
1/4cupwalnutstoasted and coarsely chopped
1thyme sprigfor garnish (optional)
1/4cupparmesan cheesegrated
Instructions
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. 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.
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 then coarsely chop.
Remove from heat. Sprinkle on walnuts and parmesan. Garnish with thyme, if desired.