Mushroom Brunch

RatingDifficultyBeginner

This one-pan brunch consists of mushrooms, kale and eggs, for a delicious keto-friendly lunch.

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Yields1 Serving
Prep Time5 minsCook Time12 minsTotal Time17 mins
 250 g Mushrooms
 1 Garlic Clove
 1 tbsp Olive Oil
 160 g Bag of Kale
 4 Eggs
1

Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season.

2

Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with regular or keto bread for a keto-friendly version.

Ingredients

 250 g Mushrooms
 1 Garlic Clove
 1 tbsp Olive Oil
 160 g Bag of Kale
 4 Eggs

Directions

1

Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season.

2

Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with regular or keto bread for a keto-friendly version.

Mushroom Brunch

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