This meal was so simple, but so tasty. It’s a great light supper or rich breakfast.
Portobello Mushrooms with Kale and Poached Eggs
- 2 portobello mushrooms
- half a bunch of kale,torn loosely
- 1 clove garlic,
- 1 tbsp olive oil
- 1/4 cup sherry
- 2 eggs
Chop the stems from two portobella and dice. Roast the portobella caps at 350 until tender, about 15 minutes. Saute minced garlic with a drizzle of olive oil and the diced up stems. Start water for the poached eggs during this step. Once tender, add sherry and kale until just wilted. You may need to keep it on low heat while you poach the eggs. Once the kale is done and the mushrooms are tender, top each mushroom cap with half the kale mix and a poached egg.
Never poached an egg? It’s easy. Go here.
Reblogged this on MrMilitantNegro™.
Love this type of recipe, Greg! I once did that with spinach, but my pictures turned out so bad I could not blog on it 😉
Greg, you have definitely made me completely hungry lol. Yet again.
Great idea. Man, poached eggs are really the new “it” food. We, too, are discovering some really cook uses for them. We continue to enjoy your posts!
*cool, not cook…