Serves 4

  • 4 Cups Brussels Sprouts, shaved thin
  • 4 Cups Spinach, washed and dried well
  • 4 Cups Hen of the Woods Mushrooms
  • 8 Eggs

Heat 2, 12-inch frying pans over medium heat. Add butter or canola oil to each pan, just coating the bottom. Split the brussels and mushrooms between the two pans, and saute until softened. Add the spinach, splitting between the two pans. 

In each of the pans, make two holes in the vegetables and crack eggs into them. Cook, without stirring, until the whites are set and the yolks are warm. Can be transferred to a 250 degree oven to stay warm until ready to eat.