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Green and yellow breakfast with eggs, mushroom and avocado
Eggs are wonderful, but can seem plain. I jazz them up with crunchy kale and smooth avocado for a textured taste, so my niece doesn't get bored when I serve them up. Try this recipe, it will soon become a favourite.
: 2 minutes
: 10 minutes
: 2 servings
2 slices of rye bread
Handful fresh kale
Bunch of fresh thyme
3 tbslp coconut oil
Wash the mushrooms and kale.
Roughly chop the mushrooms.
Place the mushrooms in a pan with the pepper and coconut oil. Cook over a medium heat for 5 minutes.
Once slightly browned add in the thyme and cook for a further 2 minutes.
Add the kale and cook for a further 2 minutes.
Place the bread under the grill/in a toaster for 2 minutes.
Crack the eggs in the pan and scramble using a fork for 2 minutes.
Split this between two plates for two child servings.
Half the avocado.
Scoop out half of one half of the avocado and add to a plate.
Butter the toast with coconut oil, or the avocado and add the remaining ingredients.
This is filling, healthy, and truly a delicious way to start the day.
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