Sautéed kale and mushroom with poached egg and a yoghurt- tahini dressing

A while back you might remember a recipe for kale chips…a perfect afternoon treat. As kale is in season at the moment, I couldn’t help but rustle up another kale recipe, but this time one for the cold winter months.

By cooking kale, it wilts down to absorb flavours it is mixed with…a perfect chance to add flavour to what some people describe as an unappetising leafy vegetable. In addition what makes kale a great base for winter salad is that it can ‘hold’ itself in recipes and not get soggy when pre-cooked for office-based lunches


220g rye bread, cut into bite-size pieces
450g kale, roughly chopped and stems removed
300g mushrooms, sliced
245g Greek yogurt
1 tsp honey
4 eggs
200g tahini
1 tbsp toasted sesame seeds
1 tbsp shelled and toasted pumpkin seeds
1 tbsp golden flaxseeds
2 tbsp roasted sunflower seed
Grated Parmesan

Begin by making the rye bread croutons. Drizzle the bread lightly with olive oil and then pan fry to crisp up. Keep an eye on them not to burn!

Next sauté the kale in a large frying pan on a medium heat. Add a bit of oil and preheat the pan before cooking

Add the kale, in batches and stir until the kale wilts, once the kale begins to wilt you can add more to the pan. This may need about 1-2 tbsp of water to help it wilt


Using the same pan, set aside the kale then add a drizzle more oil. Pan fry the mushrooms until golden and set aside

Meanwhile, combine the Greek yogurt, honey and a pinch of salt, then set aside

Finally poach the eggs. Bring a large saucepan to the boil and then turn down the heat to a simmer

Crack 1 egg into a small cup or ramekin

Swirl water with an end of a wooden spoon to form a whirlpool and gently slide egg into the water

Make sure that the water remains at a simmer, then leave to poach for 3- 5 minutes


Once ready, remove the egg with a slotted spoon and repeat

To serve spread a spoonful or two of tahini on the base of each plate followed by the yogurt on top

Add the kale, croutons, mushrooms and poached egg and finally garnish with the seeds, Parmesan, seasoning and a drizzle of yoghurt and oil. Serve immediately


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s