1tablespoonsummer savoury leaves,plus more for garnish
Add the olive oil, butter, mushrooms, onions, salt, and ground black pepper to a heavy-bottomed frying pan or skillet. Over medium heat, cook the mushrooms and onions until the mushrooms have browned -about 15 minutes.
Next, add the dried thyme, garlic, sprouts, mustard, and the summer savoury. Stir to combine with the mushrooms. Allow the sprouts to sear and caramelize - about 15 minutes.
While the sprouts are cooking, you can fry the eggs, sunny-side-up, if you are adding a fried egg to the top of your serving. Otherwise, skip this step.
Once the sprouts are done, serve immediately with a few summer savoury leaves for garnish.
Nutritional information does not include the fried egg.