Grilled mushrooms with soft-boiled dukkah eggs and crisp kale

A breakfast that's full of flavour.

Grilled mushrooms, soft-boiled eggs rolled in dukkah served with crispy kale for a deliciously healthy breakfast that’s full of flavour.



1.Preheat oven grill (broiler). Line an oven tray with baking paper.
2.Remove stalks from mushrooms; discard. Place mushrooms on tray. Combine garlic, butter, chives and walnuts in a small bowl. Spoon the butter mixture into centre of each mushroom; grill for 5 minutes or until mushrooms are golden brown and soft, and walnuts are toasted.
3.Meanwhile, cook eggs in a medium saucepan of boiling water for 5 minutes or until soft-boiled; drain. When cool enough to handle, peel eggs; roll in dukkah.
4.Brush kale leaves with oil; grill for 5 minutes or until crisp.
5.Serve mushrooms with eggs, kale and yoghurt.

Bring the eggs to room temperature before cooking to ensure they are soft-boiled after 5 minutes.


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