So easy! And so nutritious!
Sautéed Mushrooms and Poached Eggs on Garlic Greens
Mushrooms are chockablock full of minerals and phytochemicals, and depending on which mushrooms you use, they can be immune-supportive, adrenal-supportive, energizing or calming. For this recipe, you can use any variety of mushroom you want as each one adds its own unique flavour.
Likewise, each variety of dark leafy green, comes with its own compliment of vitamins, minerals, enzymes and phytonutrients.
The tricky part to this meal, is the timing. In order to ensure runny egg yolks and perfectly-cooked greens, these have to be occurring simultaneously. Start by getting your egg water going.
Lightly coat a small pot with a small amount of avocado or olive oil and then add enough water to the pot to bring it to a depth of about 2 to 2.5 inches. Bring to a boil over high heat — you can put your water on to boil as you are cooking the mushrooms and chopping your greens.
For the mushrooms:
Heat a skillet over medium-high heat and add:
2 teaspoons organic grass-fed butter
1 cup sliced mushrooms
grey sea salt and freshly ground pepper, to taste
Sauté until nicely browned. Transfer to a bowl and set aside to keep warm while you poach your eggs and cook your greens and garlic.
For the garlic greens:
Reheat the same skillet that you used for the mushrooms, over medium-high heat and add:
2 teaspoons organic grass-fed butter
3 garlic cloves, minced
2 cups of chopped green kale
grey sea salt and freshly ground pepper, to taste
Sauté the garlic in the butter until it starts to turn a golden brown. Add the chopped greens and sauté until they are tender and a bright green (this will happen right before you crack your eggs into the boiling water.
For the poached eggs:
Once the water is boiling, your mushrooms are cooked, your garlic is a golden brown and you have added your greens to the skillet with the garlic, carefully crack your eggs and open them up, carefully releasing them into the boiling water.
Stir your greens until they are a beautiful bright green and they are tender. Remove from the heat, divide onto to two plates. Remove your eggs from the water using a slotted spoon and place on top of the greens. Sprinkle with grey sea salt and freshly ground black pepper. Divvy up the sautéed mushrooms on the plates and serve.
Tip: Use a different variety of mushroom and dark leafy green each time you make this meal, for a slightly different spin each time. It keeps things interesting and provides your body with the diversity of nutrients it needs for optimal functioning.