Baked Eggs with Mushrooms & Kale

Baked Eggs with Mushrooms & Kale is a tasty and healthy one-pan meal. Mushrooms and kale are sauteed in olive oil with garlic before you crack in a couple of eggs. Pop on a lid and a few minutes later you’ve a nutritious breakfast, brunch, or lunch.

For extra flavour add a dash of soy sauce and top with chilli or red pepper flakes and toasted sesame seeds. Serve on its own for a light meal or, for something more filling, with toast or over whole grains.

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I’m always on the lookout for tasty, nutritious egg dishes. Packed full of goodness, relatively cheap and quick to cook, eggs are perfect for an easy meal. The recipe I’m sharing today combines them with kale and mushrooms to create a healthy breakfast, lunch, or dinner that’s ready in around twenty minutes.

Although I’ve called it Baked Eggs with Mushrooms & Kale, it’s easiest cooked in a pan on top of the stove. So, technically speaking, I guess the eggs are steamed rather than baked. Either way, for very little effort you’ll get a wonderful meal. Tender greens and browned mushrooms flavoured with garlic, topped with eggs cooked to your liking.

As we’ll see, add a couple of extra flavourings and I think you’ll be surprised at just how tasty this simple and healthy dish can be.

HOW TO MAKE BAKED EGGS WITH MUSHROOMS & KALE

You’ll find a recipe card at the end with ingredient amounts and detailed instructions to make Baked Eggs with Mushrooms & Kale for one person. But it can easily be multiplied up to feed as many as you like.

Start by heating some olive oil in a small, non-stick frying pan. Add the sliced mushrooms, seasoned with a little salt and pepper. Cook them, stirring often, until they brown and start releasing their juices. At first, they’ll soak up the oil and look rather dry. But don’t be tempted to add more oil, as it isn’t necessary.

Next, stir in chopped garlic and cook for about a minute before adding the chopped kale. At this point I highly recommend adding a splash of light soy sauce. Just a small amount gives a wonderful savoury depth to the dish.

Continue cooking until the kale is only just starting to wilt. You want the greens to still have some bite at the end, so don’t overdo it at this stage. Next, we add the eggs. Make two hollows in the vegetables and crack an egg in each. Put a lid on the frying pan and cook until the eggs are done to your liking.

I like mine with set whites and runny yolks which takes around 5 minutes. If it looks like the yolks are hardening before the whites are set, turn the heat down a little. If there isn’t much steam, add a tiny splash of water.

SERVING BAKED EGGS WITH MUSHROOMS & KALE

To serve, I just slide the whole thing from the pan onto my plate. Give it a nudge with a spatula to ease it off if necessary. If you’ve made enough for several people, take out the eggs first then divide the vegetables between plates.

To finish things off, I add a sprinkle of toasted black and white sesame seeds, a grind of pepper, and a pinch or two of mild chilli or red pepper flakes: gochugaru or Aleppo are my favourites.

For a light meal, that’s all you need. But I most often serve Baked Eggs with Mushrooms and Kale with crunchy toast. My no-knead, homemade Light Rye Bread or Multigrain Seeded Bread are both excellent with it: tasty and nutritious. If preferred, you could serve it over a whole grain like brown rice.

With a few simple ingredients and very little effort, you can have a tasty, healthy meal on the table in around twenty minutes.

If you’ve made this recipe, let me know what you thought by leaving a comment and rating.

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Baked Eggs with Mushrooms & Kale

A tasty and healthy one-pan meal: garlic sauteed mushrooms and kale with eggs cooked on top.

For extra flavour add a dash of soy sauce and top with chilli or red pepper flakes and toasted sesame seeds. Serve on its own for a light meal, or with toast or whole grains.

Course Breakfast, Main Course, Lunch, Light Meal, Brunch

Cuisine Vegetarian, World

Keyword easy, healthy

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 1

Author Moorlands Eater

Ingredients

• 1 tbsp olive oil
• 100 g mushrooms (cut into medium slices)
• salt and black pepper
• 1 - 2 cloves garlic (finely chopped)
• 2 handfuls kale, roughly chopped and tough stems discarded (approx. 60g after preparation)
• 1 tbsp light soy sauce (optional but highly recommended)
• 2 eggs

To serve (optional)

• chilli or red pepper flakes
• toasted black and white sesame seeds

Instructions

1. Put the olive oil in a small, non-stick frying pan over medium heat.

   When the oil is hot, stir in the mushrooms and season with a little salt and pepper.

   Cook, stirring often (they will initially soak up the oil and look dry, but don't be tempted to add more) until they brown and start releasing their juices.

   Stir in the garlic and cook for another minute.

   Stir in the chopped kale and season with a little salt and pepper: if including the soy sauce, add it now but either leave out the salt or be very sparing with it.

   Cook until the kale is only just starting to wilt: it should still have some bite at the end of the recipe so don't overcook at this stage.

2. Make two hollows in the vegetable mixture then crack an egg in each.

   Put a lid on the frying pan and cook until the eggs are done to your liking (approx. 5 minutes for set whites and runny yolks)

   Tips: If the yolks are hardening before the whites are set, turn the heat down a little. If there isn't much steam, add a tiny bit of water.

3. Transfer to a serving plate or bowl and sprinkle over the chilli or red pepper flakes and the toasted sesame seeds if liked.

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