Wild Mushrooms, Butterbeans & Kale Breakfast Plate
Silky butter beans tossed in mixed wild mushrooms, shredded kale and soft boiled eggs topped with mixed herbs and truffle oil
Servings: 2 people
Calories: 436kcal
Ingredients
- 3 eggs- soft-boiled or poached
- ½ tbsp olive oil
- 2 cloves garlic- finely chopped
- 1 shallot- finely chopped
- 200 g mixed mushrooms- cremini (swiss brown), oyster or portobello; sliced into even pieces
- 30 g dried porcini- soaked in cold water for 10 minutes
- ½ tbsp dried thyme
- 2 stems curly kale- de-stemmed and shredded
- 1 can white beans- such as butter beans or cannelini
- ½ tbsp truffle oil (optional)
- 1 tbsp pecorino romano- freshly shaved
Instructions
- Prepare your eggs to your liking- soft-boiled or poached
- Heat the olive oil in a skillet on medium-high heat. Add the garlic and shallots, and cook for 3 minutes
- Add the mushrooms, season with salt and pepper. Toss and fry for 5 minutes
- Add the drained porcini mushrooms and dried thyme. Fry for a further 2 minutes or until the moisture has evaporated and the mushrooms are lightly golden
- Add in the shredded kale and drained beans. Gently combine until the kale has wilted slightly. Drizzle over the truffle oil and stir through
- Spoon the mushroom mixture onto serving plates. Top each plate with the poached or boiled eggs, and sprinkle pecorino shavings over the top. Season with salt and pepper.
Nutrition
Calories: 436kcal
Carbs: 39.4g | Fat: 18.1g | Protein: 26.7g
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