This brunch (or breakfast, lunch, dinner, or bedtime snack!) recipe features low-inflammatory foods, and is packed with flavour. There’s something so light and fresh about a poached egg over kale. Tangy cherry tomatoes make the perfect side!
Ingredients (for a single serving):
- 1 tbsp white vinegar
- 1 whole egg
- 1 raw portobello mushroom
- 2 large stalks of green kale, broken into pieces
- olive oil spray
- salt, pepper
- Optional: garlic powder and parmesan cheese
For the grilled portobello:
- You could use a grill if you have one, but if not, that’s okay too! After seasoning the mushroom with salt, pepper, and optional garlic powder, heat a non-stick pan to medium and spray with non-stick spray (I usually use olive oil, butter, or coconut oil).
- Cook the mushroom until soft on the inside or as desired, shuffling around the pan and flipping occasionally so that it doesn’t burn.
- If you would like, before removing the mushroom from the pan, add a bit of fresh, shredded parmesan on top and allow it to melt for a pop of flavour!
For the crispy kale:
- Coat a pan (you can use the same one!) with non-stick spray and heat to medium. Any hotter may burn the kale!
- Add the torn kale and season with salt, pepper, and garlic powder.
- Cook until crispy, but not burnt. Kale is delicate and will only take a few minutes!
To poach the egg:
- Bring a small saucepan of water with 1 tbsp vinegar to a boil. Reduce heat to medium.
- Crack the egg on a flat surface to avoid shell pieces breaking into the egg white. Gently pour the egg into the centre of the saucepan and set the timer for 3 minutes.
- Do not touch the egg! After 3 minutes are up, remove with a slotted spoon.
Begin with the grilled portobello mushroom. Top with crispy kale, poached egg, and fresh salt and pepper. Cutting into the yolk creates a nice sauce- no hollandaise needed!
Serve with a side of cherry tomatoes or roasted sweet potatoes.
I’m loving the lighter, fresher flavours as we approach the spring! Soon, we’ll be eating outdoors! Woop woop!