Eggs, Mushrooms and Kale
Prep time
Cook time
Total time
It's not very often that you find a recipe that is quick, with very few ingredients, healthy, economical and super delish! Here it is! Simple, rustic, eggs with mushrooms and kale! In 10 minutes of time, you'll be in heaven! I like this for dinner with whole wheat English muffins and fresh fruit.
Author: Ruth Guerri
Recipe type: Breakfast and Brunch
Serves: 2
Ingredients
- 3 cups of your favorite mushrooms, sliced ( I used creminis and buttons)
- 2 cloves of garlic, minced
- 1 Tbs of olive oil
- 3 large handfuls of kale
- fresh thyme leaves, optional
- a glug of dry white wine (about 3 Tbs)
- 4 - 5 eggs
Instructions
- To begin, heat the olive oil in a cast iron skillet or a non-stick skillet over medium heat, saute the garlic for 1 minute. Add the mushrooms, season with a little salt and pepper and cook until soft. Then, add the kale, and the thyme if using, a little more salt and pepper and the white wine, cook until kale is mostly wilted. If the mixture seems dry, add a little more wine.
- Crack each egg in a small dish, then gently place on top of the kale, repeat with the remaining eggs and cook for 2 - 3 minutes Then, cover with a lid or foil and cook 4 - 5 minutes more or until the eggs are cooked just the way you like them. Done! Serve with your favorite warm toast!
