Mushroom and Kale Hash, Crispy Fried Egg and Greek Basil
Tuesday, October 27, 2015
Well, I've fallen off the breakfast wagon once again and I don't plan on getting back on it any time soon, so if you're not a fan of the crispy fried egg look away now. (I must add, if you're not a fan of the crispy fried egg, you might also want to get help).
Without trying to sound like your average instagram slut who can't help but share what she may or may not have eaten for breakfast; to me, this is just the perfect way to start the day. Or to end it for that matter. (I realise I just failed at my pursuit not to sound like her but in her defence, she is right).
PS. I realise a traditional hash is supposed to involve some kind of crispy potato situation but I didn't miss them, and you won't either.
Mushroom and Kale Hash,
Crispy Fried Egg and Greek Basil
YOU WILL NEED:
1 WHITE ONION, FINELY SLICED
2 CUP RAW CHOPPED KALE (WASHED AND DRIED)
1/2 CUP SLICED CHESTNUT MUSHROOMS
1/2 CUP SLICED OYSTER MUSHROOMS
1 TSBP LEMON JUICE
SEA SALT AND PEPPER
A HANDFUL OF FRESH GREEK BASIL (OR PLAIN BASIL)
Start by sautéing the finely sliced onion with a tablespoon of olive oil. Stir until softened, caramelised and brown but not burnt. Transfer to a plate.
On a medium to high heat, add the sliced mushrooms to the same pan you sautéed the onions in. Do not stir them and give them each their own space on the base of the pan. None of them should be on top of each other. When the mushrooms are crisp and golden on one side (about 3-5 minutes) turn them over so they're the same on the other side.
When the mushrooms are cooked, stir in the kale until softened but still bright in colour. Stir the caramelised onions back in and add the lemon juice, a pinch of salt and pepper and some chilli flakes. Remove from heat.
In a separate pan, fry your eggs. Heat a little olive oil and when the pan is very hot, crack your eggs into the pan. Baste with a little of the hot oil. (Use a teaspoon to scoop up the hot oil and pour onto the raw egg white to speed up cooking).
Plate your hash and top them with the fried eggs. Sprinkle with an extra pinch of pepper, sea salt, chilli flakes and some greek basil leaves.