Green Goodness One Pan Brunch

Serves 3–4

Ingredients:

• 250g mushrooms
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 160g curly kale
• 4 eggs
• 6 HECK meat-free chipolatas, cut into chunks
• 10g butter
• Chili flakes, to taste
• Salt and pepper, to taste

Method:

1. Slice the mushrooms to your preferred thickness.
2. Heat the olive oil in a large non-stick frying pan over low heat. Add the crushed garlic and fry for 1 minute until fragrant.
3. Add the mushrooms and chipolata chunks to the pan with the butter. Fry for 5 minutes, stirring occasionally, until the mushrooms soften.
4. Add the curly kale to the pan, cover with a lid, and cook for 5 minutes until wilted.
5. Season the kale mixture with salt and pepper.
6. Make four small wells in the pan and crack an egg into each. Cook gently for 2–3 minutes, then cover with the lid and cook for an additional 2–3 minutes, or until the eggs are done to your liking.
7. Sprinkle the eggs with chili flakes and adjust seasoning as needed.
8. Serve directly from the pan into bowls and enjoy!