Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 200grams mushrooms, quartered
- 200grams small button mushrooms
- 4 slice rustic light rye bread, toasted
- 2teaspoons ground turmeric
- 2tablespoons white wine vinegar
- 2tablespoons lemon juice
- 1/2 bunch green curly kale, stems discarded, leaves shredded
- 2tablespoons olive oil
- 8 eggs
- 1 clove garlic, crushed
Nutrition per serving
1490kJ / 355Cal
1490 Kilojoules or 355 Calories
17% of daily energy intake*
Protein
20.0grams
Fat
21.4grams
Carbs
16.0grams
Sugars
4.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Half-fill a medium saucepan with water and heat over medium-high heat until just simmering. Stir in vinegar.
Step 2 of 4
Crack an egg into a cup, then carefully slide egg into the water. Cook for 3 minutes or until the white has set but yolk is still soft. Using a slotted spoon, transfer to a plate. Repeat with remaining eggs (you can cook several at once to save time).
Step 3 of 4
Meanwhile, heat oil and turmeric in a large frying pan over high heat. Cook garlic and mushrooms, stirring, for 5-7 minutes or until golden and tender. Stir in kale. Cook for 1-2 minutes or until wilted. Add lemon juice and season with salt and pepper.
Step 4 of 4
Top toast with mushroom mixture and poached eggs and serve immediately.
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