Mushroom & Egg Brunch

Servings: 2
Preparation Time: 5 minutes
Cooking Time: 10 minutes
 
INGREDIENTS

 250g mushrooms, sliced

2 small onions, finely chopped

4 cloves garlic, minced

1 tbsp olive oil

160g bag kale (or spinach)

4 Nulaid eggs

½ tsp smoked paprika

Salt and black pepper, to taste

Juice of ½ lemon

Fresh coriander or parsley, chopped (for garnish)

METHOD

Heat the olive oil in a large non-stick frying pan over medium heat.

Add onions and cook until softened.

Stir in garlic and cook for another minute until fragrant.

Add the sliced mushrooms, season with salt, black pepper, and smoked paprika, and cook until golden and tender.

Stir in the kale (or spinach). If the pan is too full, add half first, stirring until wilted, then add the rest.

Make small wells in the pan and crack in the Nulaid eggs.

Cook uncovered for 2-3 minutes, then cover with a lid for another 2-3 minutes, or until the eggs are set to your preference.

Squeeze over fresh lemon juice, garnish with coriander or parsley, and serve with crusty bread or a keto-friendly alternative.