YIELD: 1 serving
¼ cup sliced onion
¼ cup sliced mushrooms
2 slices bacon, chopped
2 handfuls sliced kale
kosher salt and fresh ground
1. In a medium skillet, cook the onion, mushrooms and bacon over medium heat for about 15 minutes. The bacon will start to crisp, the onions will turn translucent and start to brown, and the mushrooms will lose their water and start to brown.
2. Stir in the sliced kale and cover. Saute for a minute
3. Make two small wells in the kale and crack the egg into the wells. Season to taste with salt and pepper. Cover and cook for 5 to 10 minutes on low, until eggs are desired doneness.
Photo and recipe: the Mushroom Council/Jessica Fisher