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.