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Fried eggs with mushroom and kale, an easy breakfast recipe

Yields4 ServingsCook Time13 mins

Simple and nutritious one-pan breakfast recipes to make on days when you need something convenient.

Mushroom, kale with eggs

 250 g mushrooms
 160 g kale
 1 garlic clove
 1 tbsp olive oil
 4 eggs
 1 tbsp chopped fresh parsley, chopped
 ½ tsp salt
 ¼ pepper
1

Slice the mushrooms and crush the clove of garlic.

2

Heat the olive oil in a large nonstick skillet over medium heat. Then add the garlic, and fry for 1 min over low heat.

3

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.

4

Then add the kale stir until it is wilted and season.

5

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.

6

Toast the bread while the eggs are frying, spread some butter over it.

7

Sprinkle parsley over the egg, to garnish and serve with bread.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories154
% Daily Value *
Total Fat 11g15%

Saturated Fat 2g10%
Total Carbohydrate 1g1%

Dietary Fiber 2g8%
Total Sugars 1g
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.