Mushroom and Kale Baked Eggs

Mushroom and Kale Baked Eggs

Ingredients:

  • 1 tbsp avocado oil
  • 1 onion finely diced
  • 2 cloves garlic crushed/or paste
  • 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

Instructions :

  • 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! 
Mushroom and Kale Baked Eggs

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