Contact Us
Contact Us
  • Recipe

Sautéed Brussels Sprouts with Shiitake Mushrooms and Poached Egg

Sautéed Brussels Sprouts with Shiitake Mushrooms and Poached Egg

Ingredients

  • 4 oz.
    Cross Valley Farms® Shaved Green and Purple Brussels Sprouts
  • 3 ea.
    Shiitake Mushrooms, sliced
  • 2 T
    Pacific Jade® Seasoned Rice Wine Vinegar
  • 2 T
    Roseli® Shaved Parmesan Cheese
  • 1 ea.
    Glenview Farms® Large Egg
  • 2 T
    Canola Oil
  • Pinch
    Monarch® Kosher Salt
  • Pinch
    Monarch Peppercorn Melange, ground

Preparation

  1. In a medium sauté pan, heat oil until glistening, then sauté sliced shiitake mushrooms and Brussels sprouts until golden brown and caramelized.
  2. Season Brussels sprouts and mushroom mixture with salt to taste, then deglaze the pan with seasoned rice wine vinegar.
  3. Have poaching bath ready, drop an egg and poach, while sautéing the veggies.
  4. Plate Brussels sprouts in a shallow bowl, top with poached egg, shaved Parmesan and a pinch of ground peppercorn mélange, for garnish.

Recipe by Megan Richards, Food Fanatics® Chef, San Francisco
Serves 1