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.