Greens, Egg, and ‘Shrooms

greeneggsshrooms

SautΓ©ed mushrooms and greens with an egg and roasted rosemary potatoes.

Ingredients:

Onion

Garlic

Mushrooms

Greens (swiss chard, kale, or spinach)

Egg, farm-fresh of course

Salt and Pepper

Potato

Rosemary

Olive Oil

1. Cut potatoes, place on oiled baking sheets, sprinkle salt and rosemary on potatoes. Cook at 375 for 25 minutes, flip over to reveal golden, crispy side and cook on the other side for a few minutes until the potato is completely cooked through. Remove from pan and serve immediately.

2. While potatoes are cooking, sautee onion, garlic, and mushrooms. Add swiss chard, spinach, or kale (or a friendly mix) once mushrooms are cooked through.

2. Once greens are mostly cooked, crack an egg on top of the vegetables and put a lid on the pan.

3. Allow for cook for 4-6 minutes until egg whites are cooked and the yolk is done to your liking.

Enjoy! This is an amazingly satisfying breakfast–a Saturday brunch favorite!

Advertisements

Share your comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s