Serves 4
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Brighten up your morning with a delicious and nutritious breakfast, such as this recipe. It combines succulent grilled mushrooms, soft-boiled eggs rolled in dukkah and crispy kale – creating a mouthful of flavours that will pump up your morning appetite. Plus, it’s even paired with yoghurt!


  • 4 field mushrooms (400 g)
  • 1 clove garlic, chopped finely
  • 50 g butter, softened
  • 1 tbsp chopped chives
  • ½ cup (50 g) walnuts, chopped coarsely
  • 4 extra-large eggs (60 g each)
  • ¼ cup (30 g) pistachio dukkah
  • 145 g kale leaves, stalks removed
  • 1 tbsp extra virgin olive oil
  • ⅓ cup (95 g) greek yoghurt

Preheat oven grill (broiler). Line an oven tray with baking paper.


Remove stalks from mushrooms; discard. Place mushrooms on tray. Combine garlic, butter, chives and walnuts in a small bowl. Spoon the butter mixture into centre of each mushroom; grill for 5 mins or until mushrooms are golden brown and soft, and walnuts are toasted.


Meanwhile, cook eggs in a medium saucepan of boiling water for 5 mins or until soft-boiled; drain. When cool enough to handle, peel eggs; roll in dukkah.


Brush kale leaves with oil; grill for 5 minutes or until crisp.


Serve mushrooms with eggs, kale and yoghurt.

TIP Bring the eggs to room temperature before cooking to ensure they are soft-boiled after 5 mins.

Photo: bauersyndication.com.au

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