PORTOBELLO MUSHROOM, KALE AND EGG ONE POT BRUNCH

PREP TIME: 20 MINUTES
COOKING TIME: 10 MINUTES
SERVES: 4

Treat yourself this weekend to the ultimate quick to cook brunch. Made with classic flavour combinations like spinach, egg and mushrooms, they are sure to go down a treat.

INGREDIENTS

  • 250g portobello mushrooms, sliced
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 200g kale, stalks removed and torn into small pieces
  • 12 cherry tomatoes, halved
  • 4 eggs
  • Salt and freshly ground black pepper
  • 1 tsp finely chopped parsley

To serve

  • Sourdough bread, toasted

METHOD

  1. Heat the oil in a large frying pan and add the onion. Fry for 3-4 mins until soft.
  2. Add the mushrooms to the pan and fry for a couple of minutes until soft, before adding the garlic and kale. Cook until wilted.
  3. Add the tomatoes and stir through. Season with salt and black pepper.
  4. Make 4 small wells in the pan using the back of a spoon. Break one of the eggs into a small cup and pour into one of the wells. Repeat with the rest of the eggs. Cover and leave to cook on a low heat for 3-4 mins until the eggs are just cooked.

-TIP- Try adding grated parmesan, chopped crispy bacon or chili flakes for a kick to your brunch

There are no reviews yet. Be the first one to write one.

Review this Recipe