Is there anything better on the weekend than taking the time to make a delicious brunch that you otherwise wouldn’t have time to make and enjoy during the hectic week? This mushroom and kale with a poached egg on toast recipe ticks all the boxes when it comes to a low-carb, healthy brunch that fuels you for the day ahead.
2 tbsp olive oil
100 g kale, washed, spun and chopped
2 tbsp butter
200 g chestnut mushrooms, sliced
1 garlic clove, finely chopped
1 handful flat leaf parsley, chopped
2 large very fresh eggs
4 slices LivLife bread
1 tsp za’atar seasoning
- Heat half the oil in a sauté pan and stir-fry the kale for a minute or two. Cover with a lid and cook over a low heat for 10 minutes, stirring halfway through.
- Meanwhile, heat the rest of the oil with 1 tbsp butter in a frying pan until sizzling. Add the mushrooms and fry for 10 minutes or until any liquid that comes out of them evaporates and they start to colour. Add the garlic and parsley and stir-fry for another minute or two, then season with salt and pepper and take off the heat.
- Bring a saucepan of water to a gentle simmer, crack in the eggs and cook for 3 minutes. Use a slotted spoon to remove the eggs and blot them on a piece of kitchen paper.
- While the eggs are cooking, toast four slices of LivLife bread and spread with the rest of the butter. Top with kale, mushrooms and eggs, sprinkle with za’atar and serve immediately.
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