Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.