Some mornings I can’t quite muster up the energy for pancakes or something more involved than eggs & toast. It’s days like that where the simplest additions like wild mushrooms will go such a long way (for your meal and your mood.) Besides having that famous umami flavor that will transform any dish, Maitake mushrooms are a nutritional powerhouse. I doubt you’ll even notice how healthy this is, because it tastes too good to care. Perfect for slow mornings on slow weekends when you need a special touch.
Wild Mushrooms, Sautéed Kale & Eggs
Serves 2
Wild Mushrooms, Sautéed Kale & Eggs
Categories
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 oz. maitake mushrooms
- 2 large eggs
- 1 large bunch of kale, torn into pieces
- 4 sprigs of thyme, de-stemmed
- 1/2 lemon juice
- sea salt, to taste
- freshly ground pepper
Instructions
- Add olive oil and garlic cloves over medium heat. Stir often for 1-2 minutes, the add mushrooms and thyme. Sauté, stirring occasionally, until mushrooms are browned and tender. Remove from heat and set aside.
- Add kale and squeeze lemon juice, sauté for 3-4 minutes or until begins to soften a bit.
- Make room in the pan and crack 2 eggs. Change heat to low and cook for 7-8 minutes or until whites are set and yolks are still soft. Add mushrooms back into the pan. Season with sea salt and freshly ground pepper. Serve immediately.
This is one of those great recipes I could have figured out on my own, but having someone else say it makes much more sense (: So easy and tasty!