4 cups chopped mushrooms (more the merrier they shrink)
1 tsp salt
1 tsp black pepper
2 cups crunchy kale pre chopped or shredded
3 cups baby spinach or cruciferous greens of choice
1 cup almond or oat milk (or other milk of choice)
2 tsp thyme
1 tsp Dijon mustard or mustard powder
4 fresh eggs or 5 depending on skillet being used
4 tbsp chopped fresh parsley
Preheat the oven to 350 degrees Fahrenheit
Heat the avocado oil the Xtrema 10-inch open skillet on low heat and sauté the onion and garlic for 4-7 minutes until slightly softened and fragrant.
Next add in the mushrooms and salt and sauté them until starting to caramelize and brown a bit about 10 minutes
Toss in the kale, spinach, milk, thyme, and mustard to the skillet. Whisk the mustard in than cover with a lid and let cook for about 9-10 minutes until the greens have completely wilted and most of the liquid has evaporated. I prefer to cook a little longer up to 15 for most of liquid absorption for firmer eggs.
Now create 4 wells in the veggie mixture and crack eggs into each. Sprinkle a little salt and pepper on top on each egg before you pop the skillet in the oven and cook for 10-11 minutes until the whites have set but the yolks are still runny and yummy!
Remove from the oven and let set for 10 minutes to cool and set. Sprinkle with the fresh parsley and enjoy!
about the author
Erik Bergstrom is the Social Media and content strategist for Xtrema Cookware and the son of the Founder and CEO. Seeing Xtrema cookware grow from an idea in his Father’s mind to a thriving nontoxic cookware brand, Erik has developed a passion for nontoxic living and educating people about the benefits of 100% ceramic cookware.
It’s messy. It’s fun. The vegetables fall, food goes flying, there are laughs in the process as much as around the table. And if our safe cookware gets your family laughing at the kitchen table or brings you peace of mind when cooking for yourself, we’ve succeeded.