Portobello Mushroom, Kale & Egg One Pot Brunch

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.
Serves 4
Total Time
30 Minutes
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
Step 1
Heat the oil in a large frying pan and add the onion. Fry for 3-4 mins until soft.
Step 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.
Step 3
Add the tomatoes and stir through. Season with salt and black pepper.
Step 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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