Egg, mushroom and wilted kale toast topper
- 1 cup sliced button mushrooms
- 1 clove garlic, crushed
- 1 ½ cups chopped kale
- 2 eggs
- 2 slices wholegrain toast
- cracked black pepper
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.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 4g
Dietary fibre 13g
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