Serves: 2

Prep: 15 min

Main Ingredient: Mushrooms


● ¼ cup plain yogurt ● 2 tablespoons sriracha sauce ● 2 tablespoons olive oil ● 2 cup mushrooms, sliced ● 6 leaves kale, shredded ● salt and pepper to taste ● 2 eggs ● 4 slices whole wheat bread, toasted


1. Mix together the sriracha sauce and the yoghurt 2. Heat a sauté pan on medium heat. Add some olive oil. When hot, add the mushrooms and sauté for about 5 minutes, or until they start to turn golden brown. Add thefresh kale along with about ¼ cup of water. Cook until the kale is wilted and the water has mostly evaporated. Season with salt and pepper to your liking. 3. Put a non-stick pan on a low heat. Crack the eggs and put into the pan in. Cook the mixture until whites are set, turn over and cook for 1 minute for a soft yolk, 3 minutes for a hard cooked yolk. Turn off the heat and let sit while preparing the sandwich.

Nutritional Info:

Special Diets:

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