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Mushroom, eggs and kale in a pan

Mushroom brunch

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A star rating of 4.5 out of 5.34 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

You only need mushrooms, eggs, kale and garlic to cook this tasty one-pan brunch. It's comforting yet healthy, low-calorie and gluten-free too

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal154
fat11g
saturates2g
carbs1g
sugars1g
fibre2g
protein13g
salt0.4g
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Ingredients

  • 250g mushrooms
  • 1 garlic clove
  • 1 tbsp olive oil
  • 160g bag kale
  • 4 eggs

Method

  • STEP 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.

  • STEP 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 bread.

Goes well with

Recipe from Good Food magazine, November 2017

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Overall rating

A star rating of 4.5 out of 5.34 ratings
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