Nutrition Facts

Servings:

Amount Per Serving: 400 g

Calories

664

Protein:

19.3 g

Total Carbohydrates:

5.6 g

Sugar:

4.1 g

fibre:

Total Fat:

61.8 g

Saturated:

11.2 g

Trans:

Unsaturated:

Cholesterol:

Sodium:

1770 mg

Purple Kale & Eggs

When I do eat breaky, this is my go-to. Doesn’t have to be purple kale of course. Whatever wilted greens you have in your fridge will do the trick. Yummy buttery eggs, greens and mushies. YUM.

Serves

Preptime

00hr 05min

Cooktime

00hr 10min

Ingredients

4 tbs olive oil/lard/ghee/butter
3 garlic - roughly chopped
1 long red chilli - roughly chopped
1 bunch of purple kale - stems removed and roughly chopped
100g brown mushrooms - sliced
2 organic eggs
pinch sea salt
pinch black pepper

Method:

Heat the fat in a large fry pan and add the garlic and chilli, cook for 60 seconds on medium heat
Add chopped mushrooms and cook for 2-3 minutes whilst stirring to coast the mushroom with fat (add more fat if needed)
Throw in the kale and stir in
Cook for 2-3 minutes
Turn heat down to low, make room in the fry pan for 2 fried eggs
Crack 2 eggs into the space in the pan and cook for a few minutes until cooked to your liking
Remove from the heat and plate-up
Season

breakfast and brunch