Portobello Caps with Kale and Poached Eggs

Poached is so fun but fried is fine

Poached is so fun but fried is fine

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.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Breakfast, Food, Italian, Recipes and tagged , , , , . Bookmark the permalink.

5 Responses to Portobello Caps with Kale and Poached Eggs

  1. sallybr says:

    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 😉

  2. Greg, you have definitely made me completely hungry lol. Yet again.

  3. 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!

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