Grilled mushrooms with soft-boiled dukkah eggs and crisp kale

A breakfast that's full of flavour.

  • 25 mins cooking
  • Serves 4
  • Print
Grilled mushrooms, soft-boiled eggs rolled in dukkah served with crispy kale for a deliciously healthy breakfast that's full of flavour.


  • 4 field mushrooms (400g)
  • 1 clove garlic, chopped finely
  • 50 grams butter, softened
  • 1 tablespoon chopped chives
  • ½ cup (50g) walnuts, chopped coarsely
  • 4 extra-large eggs (60g each)
  • ¼ cup (30g) pistachio dukkah
  • 145 grams kale leaves, stalks removed
  • 1 tablespoon extra virgin olive oil
  • ⅓ cup (95g) greek yoghurt


  • 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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