It's easy to let breakfast drop low in your priority list during a busy morning, but you are basically running on empty without breakfast, like attempting to start the car without fuel!
It will really make a difference to the day by only taking a few minutes to get something to eat. It will not only raise your energy levels and alertness, while also providing other essential nutrients needed for good health.
Today we are sharing, one of the delicious but simple and nutritious breakfast recipes to make on days when you need something convenient. To prepare this healthy one-pan breakfast, you only need mushrooms, eggs, kale, and garlic. In addition, it is perfect to eat with toast, tortilla, or even pancake.
Slice the mushrooms and crush the clove of garlic.
Heat the olive oil in a large nonstick skillet over medium heat. Then add the garlic, and fry for 1 min over low heat.
Add the mushrooms and cook for 5 minutes or until the juices are released from the mushrooms on low heat while stirring continuously. Turn the heat to medium-high and continue cooking until all the mushroom liquid evaporates, stirring often.
Then add the kale stir until it is wilted and season.
Crack the eggs, then cook them gently for 2-3 minutes. Then cover the skillet and cook 2 more minutes, or until the whites are just set, but the yolk is still runny, or if you want more firmly set yolks, cook a little longer.
Toast the bread while the eggs are frying, spread some butter over it.
Sprinkle parsley over the egg, to garnish and serve with bread.
You can add cherry tomato with mushrooms to make it even more colorful, tasty and healthy
Ingredients
Directions
Slice the mushrooms and crush the clove of garlic.
Heat the olive oil in a large nonstick skillet over medium heat. Then add the garlic, and fry for 1 min over low heat.
Add the mushrooms and cook for 5 minutes or until the juices are released from the mushrooms on low heat while stirring continuously. Turn the heat to medium-high and continue cooking until all the mushroom liquid evaporates, stirring often.
Then add the kale stir until it is wilted and season.
Crack the eggs, then cook them gently for 2-3 minutes. Then cover the skillet and cook 2 more minutes, or until the whites are just set, but the yolk is still runny, or if you want more firmly set yolks, cook a little longer.
Toast the bread while the eggs are frying, spread some butter over it.
Sprinkle parsley over the egg, to garnish and serve with bread.