Purple Kale & Eggs

Nutrition Facts

Servings:
1

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.
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Serves

forksvg 1

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 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:

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