Cooked Eggs with Kale and Mushrooms

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 people


  • 1 tablespoon ghee
  • 1/2 small onion chopped
  • 2 cups sliced mushrooms
  • 2 cloves garlic minced
  • 1 teaspoon dried parsley
  • 2 cups chopped kale
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons ghee
  • 4 to 8 eggs


  • In a large skillet, heat ghee over medium-high heat. Cook the onion and mushrooms for 10 minutes, until onion, has caramelized and mushrooms are tender.
  • Add in the garlic, parsley, kale and salt and pepper. Cook for 5 minutes until the kale is bright green and tender and the garlic is cooked through. Remove from the heat.
  • In a separate large skillet, heat ghee over medium heat. To the skillet, add each egg one or two at a time.
  • Cook on each side for 2 to 3 minutes until whites of the eggs are opaque but yolks are still runny.
  • On a large serving platter, place the fried eggs over the mushroom mixture. Serve right away.
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