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Mushroom, kale and eggs

  • 1
  • Difficulty:Easy
  • 15 MINUTES
  • vegetarian

This recipe will help you start of the day. Eating cruciferous vegetables such as kale and broccoli should be part of your daily diet goals. The egg used in this recipe can lightly fried, scrambled or poached.

Ideal for:

What you will need:

  • 1/2 tablespoon olive oil
  • 100 g mushrooms, sliced
  • 2 leaves kale, shredded
  • 50 ml water
  • 1–2 eggs
  • Salt and pepper
  • To serve
  • 50 ml soya yogurt (optional)
  • 1/2 tablespoon chilli sauce (optional)
  • 2 slices bread, toasted (optional)

Method:

1. Make yoghurt sauce (optional)

  • Mix the yogurt and chilli sauce together in a small mixing bowl

2. Cook the mushrooms and kale

  • Heat the oil in a frying pan, sauté the mushrooms over a medium heat for 5 min or until golden brown 
  • Add the kale and water; cook until the water has evaporated, and the kale is wilted

3. Cook the egg(s)

  • Lightly fry, scramble or poach the egg(s) to your taste

4. Combine and serve

  • If serving with toast, spread the optional yoghurt sauce on the toast before placing the egg(s) and mushroom and kale mix on top

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