Fried Eggs, Mushroom and Kale Skillet
Jessica Fisher from Life as MOM cherishes breakfast time with her loved ones, especially when mushrooms are on the plate.
My family loves to eat, especially first – and second – breakfasts. Breakfast is a comfort food for many of us so it makes sense to have it twice. With the holidays right around the corner, and several sweet treats abound, it’s nice to know we’re starting the day in the right way.
We enjoy mushrooms with any meal, but particularly at breakfast. They add a smokiness and heartiness that goes perfectly with bacon and eggs. Luckily, mushrooms are always in season, but other veggies can be incorporated based on the time of year.
This breakfast will fill you up and leave you wanting more. Perhaps even at second breakfast. This recipe serves one generously. Feel free to double or triple the recipe provided you have a large enough pan. If a band of holiday guests arrives at your door, you’ll need a few more pans.
Fried Eggs Mushroom and Kale Skillet
- 1/4 cup sliced onion
- 1/4 cup sliced mushrooms
- 2 slices bacon, chopped
- 2 handfuls sliced kale
- 2 eggs
- kosher salt and freshly ground black pepper
- In a medium skillet, cook the onion, mushrooms, and bacon over medium heat for about 15 minutes. The bacon will start to crisp, the onions will turn clear and start to brown, and the mushrooms will lose their water and start to brown.
- Stir in the sliced kale and cover.Sauté for a minute or two.
- Make two small wells in the kale and crack the egg into the wells. Season to taste with salt and pepper. Cover and cook for five to ten minutes on low, depending on how you like your eggs.