Egg, mushroom and wilted kale toast topper
Serves: 1
Time to make: 10 mins
Ingredients
- 1 cup sliced button mushrooms
- 1 clove garlic, crushed
- 1 ½ cups chopped kale
- 2 eggs
- 2 slices wholegrain toast
- cracked black pepper
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Instructions
1 Cook mushrooms with garlic. Add kale and cook until wilted.
2 Poach or fry eggs to your liking.
3 Top toast with mushroom-kale mixture and cooked eggs. Season with pepper and serve.
Variations
Make it gluten free: Use gluten-free bread.
Nutrition Info (per serve)
-
Calories 447 cal
-
Kilojoules 1870 kJ
-
Protein 25 g
-
Total fat 17 g
-
Saturated fat 4 g
-
Carbohydrates 40 g
-
Sugar 7 g
-
Dietary fibre 13 g
-
Sodium 430 mg
-
Calcium 440 mg
-
Iron 4.5 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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