PORTOBELLO MUSHROOM, KALE & EGG ONE POT BRUNCH

Ingredients

Ingredients

• 250g portobello mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 200g kale, stalks removed and torn into small pieces
• 12 cherry tomatoes, halved
• 4 eggs
• Salt and freshly ground black pepper
• 1 tsp finely chopped parsley

To serve

• Sourdough bread, toasted

Method

Method

1. Heat the oil in a large frying pan and add the onion. Fry for 3-4 mins until soft.
2. Add the mushrooms to the pan and fry for a couple of minutes until soft, before adding the garlic and kale. Cook until wilted.
3. Add the tomatoes and stir through. Season with salt and black pepper.
4. Make 4 small wells in the pan using the back of a spoon. Break one of the eggs into a small cup and pour into one of the wells. Repeat with the rest of the eggs. Cover and leave to cook on a low heat for 3-4 mins until the eggs are just cooked.
5. TIP Try adding grated parmesan, chopped crispy bacon or chili flakes for a kick to your brunch