Egg, mushroom and wilted kale toast topper
Nutrition Info.(per serve)
- 1 cup sliced button mushrooms
- 1 clove garlic, crushed
- 1 1/2 cups chopped kale
- 2 eggs
- 2 slices wholegrain toast
- cracked black pepper
Total fat 17g
Saturated fat 4g
Dietary fibre 13g
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.
Make it gluten free: Use gluten-free bread.
Rate this recipe
0 People Rated This Recipe
- (0 / 5)