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