NOURISH yo’self

MUSHROOMS AND GREENS WITH EGG

SERVES 1

1 tbsp coconut oil150g button mushrooms, cleaned and halved
1 zucchini, sliced into rounds good pinch of dried, mixed herbs
1 garlic clove, crushed
1 cup kale leaves or kalette, torn
1 cup baby spinach leaves, firmly packed
1 large egg
1 slice of sourdough, toasted

Heat oil in a medium non-stick frypan over a high heat. Add mushrooms and zucchini and cook, stirring occasionally for 3 minutes or until the Reduce heat to medium–low and add dried, mixed herbs, garlic, kale, spinach and 2 tablespoons of water. Cook and stir for 1–2 minutes or until mixture is fragrant and the greens have wilted. Using the back of a spoon, make an indent in the centre of the mixture and crack the egg into it. Partially cover with a lid and cook, untouched, for 3–4 minutes, or until the white of the egg has set and the yolk is still runny. Season well with salt and pepper. Take the pan straight to the table and serve alongside toasted sourdough.