It takes less than 15 minutes, and it makes a weekday (or weekend) breakfast feel that much more special.
It’s packed with protein, so it’ll keep you feeling full for a very long time. I also love to have greens in the morning, either in a smoothie or lightly cooked. Cooking kale with spinach and lemon is just so delicious, and the mushroom acts like a toast of sorts with the egg.
I do love a good bowl of porridge, but I think it’s important to vary it up.
Start by pre-heating your oven to 175ºC/325ºF with the broiler on, if possible.
Use a damp cloth or paper towel to clean your mushrooms, remove the stalk, and use the spoon to scoop out some of the inside to create space for your egg. Lightly rub the mushrooms with some coconut oil all around, and then crack one egg into the crevice in each mushroom, and sprinkle with salt and pepper.
Place the mushrooms in a baking tray and bake in the oven for about 7-10 minutes, depending on desired doneness of the egg.
As your eggs are almond done baking, heat some coconut oil in a skillet and cook your garlic for about 1-2 minutes, reduce the heat to low, add your kale and sauté for another minute or so, just until it slightly wilts. Squeeze the lemon juice over the kale and toss together.
Serve the eggs with the kale, smoked salmon, and avocado. Sprinkle over some chopped chives and chilli flakes, maybe some more pepper, and enjoy!
Notes
*If possibly, try and buy wild caught, sustainable salmon instead of farmed.
Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!
