With Easter just a few days away I wanted to share with you a great weekend breakfast/brunch recipe that can just as easily serve one as it can a big crowd.
I think some might call this a green shakshuka but I’m keeping things simple and calling it kale, spinach and mushroom baked eggs, because, well that’s exactly what it is.
If you follow me on Instagram you know that I am a bit of a Yolk perv….just to clarify for anyone getting a weird creepy feeling while reading that, I love taking photos of a runny yolk slowly oozing out. I mean come on, how good does the runny yolk in that photo above look.
Ok enough of the creepy egg talk, back to this awesome recipe. If you hate the idea of crawling out of bed to spend time in the kitchen cooking in the morning then don’t worry, I’ve got you covered.
You can sautée all of the veggies a day ahead, and then the morning of just toss it all in a skillet, crack in the eggs and bake for 10 minutes. You could also make a batch of the veggies on Sunday and microwave small portions with an egg cracked on top throughout the week, so easy right?
This is great eaten on its own, topped with avocado or served on grain free bread. It is also one of those dishes that you can enjoy at any time of day, from breakfast or brunch to dinner.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 3 cups chopped mushrooms
- 1/2 tsp salt
- 1 tsp black pepper
- 2 cups kale shredded
- 2 cups spinach
- 1 cup almond milk (or other milk of choice)
- 1 tsp thyme
- 1 tsp dijon mustard or mustard powder
- 4 eggs
- 2 tbsp chopped parsley
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Heat the olive oil in a cast iron skillet on medium high heat and sauté the onion and garlic for 3 to 4 minutes until slightly softened.
Add in the mushrooms, sprinkle with salt and let cook for about 7 minutes until they begin to brown and soften.
Add the kale, spinach, almond milk, thyme and mustard to the skillet, cover with a lid and let cook for about 8 minutes until the greens have completely wilted and most of the liquid has evaporated.
Create 4 wells in the mixture and crack eggs into each. Place the skillet in the oven and cook for 8-10 minutes until the whites have set but the yolks are still runny.
Remove from the oven and sprinkle with chopped parsley before serving.