Protein-Packed Paleo Breakfast!
Serves: 2
  • 2 portobello mushrooms
  • 2 eggs
  • 1 packet smoked salmon*
  • ½ avocado
  • Large handful of kale
  • 1 clove of garlic, chopped
  • ½ lemon
  • Salt & pepper, to taste
  • Coconut oil, for cooking
  1. Start by pre-heating your oven to 175ºC/325ºF with the broiler on, if possible.
  2. 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.
  3. Place the mushrooms in a baking tray and bake in the oven for about 7-10 minutes, depending on desired doneness of the egg.
  4. 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.
  5. Serve the eggs with the kale, smoked salmon, and avocado. Sprinkle over some chopped chives and chilli flakes, maybe some more pepper, and enjoy!
*If possibly, try and buy wild caught, sustainable salmon instead of farmed.
Recipe by Sprinkle of Green at