Portobello Mushroom, Kale & Egg One Pot Brunch | sheerluxe.com
There's not normally time to plan a mid-week brunch, but with more of us working from home, it's another way to punctuate the day. This veggie one-pot dish keeps things on the simple side.
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Total Time: 30 Minutes
Serves 4


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


  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 four 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 minutes until the eggs are just cooked.

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

Recipe courtesy of The Mushroom Bureau

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