25 minutes
A vibrant and flavorful hash made with winter vegetables like Brussels sprouts and broccoli, spiced up with jalapeños and topped with fried eggs.
tablespoons
Leek, thinly sliced, white and light green parts only
each
Brussels Sprouts, halved
0 oz
Broccoli, chopped
0 oz
Shiitake Mushrooms, caps sliced
0 oz
teaspoons
to taste
Eggs, fried
each
tablespoons
Flaky Sea Salt
to taste
Jalapenos, sliced
each
to garnish
1. Saute Leeks
Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced leeks and sauté for about 4 minutes, until they soften and start to develop a subtle, sweet aroma.
2. Brown Brussels Sprouts and Broccoli
If the skillet seems dry, add another tablespoon of olive oil. Add the halved Brussels sprouts and chopped broccoli, and cook for about 7 minutes, until the edges turn golden brown, indicating they've reached peak flavor.
3. Add Mushrooms and Season
Toss in the sliced shiitake mushroom caps. Season the mixture with kosher salt and freshly ground black pepper. Let everything cook together for an additional 2 to 3 minutes, allowing the mushrooms to soften and soak up the flavors.
4. Fry Eggs
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolks remain runny.
5. Finish and Serve
Drizzle 1 to 2 tablespoons of Chinese black vinegar over the warm vegetable hash, adjusting to taste. Finish with a sprinkle of flaky sea salt and arrange the sliced jalapeños on top for a touch of heat. Garnish with fresh cilantro leaves. Serve topped with the fried eggs.
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