Eggs Benedict with Mushroom and Brussels Sprout

You have been mislead your entire life. Brussels sprouts are delicious.

Don’t boil them, don’t leave the ends on. Chop them up, season them with a little salt and pepper, and saute them in a little butter and you will be astonished at how delicious they are.

And they’re particularly delicious in this recipe. They develop a faint caramelization that melds hints of sweetness with the natural flavors of roughage. When paired with the umami notes of seared mushrooms, the two form an alliance of earthy flavor. Combined with rich hollandaise, a runny poached egg and an English muffin to clean your plate of all the leftover goodness, you can’t go wrong.

This recipe is vegetarian, but if you’re feeling carnivorous it would be perfectly suited to the addition of nice, crispy bacon. Serve it up with some hash browns or country friend potatoes and bask in scrumptious glory.

Eggs Benedict with Mushroom and Brussels Sprouts

  • 7 eggs
  • 2 teaspoons lemon juice
  • 1 pinch of cayenne
  • 1/2 cup butter, melted
  • 3 tablespoons butter
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 6 crimini mushrooms, sliced
  • 7 Brussels sprouts, finely chopped
  • 2 English muffins
  • 1 tablespoon vinegar
  • pepper, to taste


  1. Fill a pot with water and bring to a steady simmer. Take three eggs and separate the yolks from the whites. Combine the yolks, lemon juice and cayenne in a stainless steel bowl and whisk together until thickened.
  2. Place the stainless steel bowl on top of the pot, making sure the bottom doesn’t touch the water. Slowly drizzle in the melted butter and continue to whisk until the the volume has increased by half. Remove from the heat.
  3. Heat a skillet to medium-high heat. Add the butter and allow it to cook until it just begins to brown. Sprinkle the salt and pepper over the mushrooms and add them to the skillet, tossing until evenly coated with butter. Cook until one side of the mushrooms are seared, approximately 3 minutes, then toss and repeat for the other side. Reduce the heat to medium, add the Brussels sprouts and saute for another 4-5 minutes.
  4. Add enough water to fill the pot, add the vinegar and bring it to a soft boil. Poach the four remaining eggs so the yolks are still slightly runny.
  5. Lightly toast the English muffin. To serve, dish the mushroom and Brussels sprout saute over each English muffin half followed by a poached egg. Top with a couple spoonfuls of hollandaise sauce and garnish with a sprinkle of pepper.


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