Happy Monday everyone! Quick post today! This one is inspired by one of my favourite local restaurants, The Tallest Poppy located on Sherbrook in Winnipeg. This recipe is very easy to make, packed with flavour and nutrients. It is a great source of protein, iron, healthy fats and antioxidants.
This dish is great for breakfast, lunch or dinner.
I also filmed a talk-through video below that shows you exactly how I made this recipe!
PrintKale & Eggs
- Total Time: 30 mins
- Yield: 1 1x
Description
Enjoy this dish anytime of day
Ingredients
- 3 medium kale leaves, chopped
- 4 mushrooms, chopped
- 7 baby potatoes
- 1/4 onion, sliced
- 2 eggs
- 1 tbsp olive oil
Instructions
- Bring water to a boil and add baby potatoes to water for about 20 minutes.
- In the meantime, chop up kale, mushrooms and onion and add to skillet drizzled with olive oil.
- Once potatoes have boiled for 20 minutes, drain and cut baby potatoes in half then add to skillet with vegetables.
- Poached eggs: Bring water to a boil then bring to a light simmer.
- Crack an egg into a small round cup then slowly drop it into the water.
- After about 4 minutes remove the egg from water and top over kale mixture.
Notes
Top with sriracha for added flavour!
- Cook Time: 30 mins
- Category: Breakfast, Lunch, Dinner
Video
Thanks for reading!
-Brittney
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