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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
Prep Time10 mins
Cook Time10 mins
Course: Breakfast, brunch
Cuisine: australian
Keyword: brunch, butter beans, kale, mushrooms, truffle
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.

Notes

Calories: 436kcal
Carbs: 39.4g | Fat: 18.1g | Protein: 26.7g