Sauteed Mushrooms with Soft Boiled Eggs


2 cups mushrooms (crimini, portabella, oyster, king oyster, white) sliced your choice
4 Tbsp organic extra-virgin olive oil
1 Tbsp organic butter
Sea salt to taste
Pepper to taste
2 shallots, minced
2 garlic cloves, minced
2 Tbsp parsley, chopped
1 cup baby kale, spinach or swiss chard (your choice)
4 organic eggs


1. Clean mushrooms by gently wiping with a paper towel. Slice into thick slices.
2. Add butter and oil to a pan and heat over medium high heat.
3. Add the mushrooms to the pan. Cook 4-5 minutes. Add shallots and garlic. Cook till mushrooms are golden brown and when you can smell the garlic and shallots.
4. Remove from heat and set aside. Add in parsley and mix thoroughly.

Soft boiled eggs
1. Fill saucepan with water and bring to a boil.
2. Gently lower the eggs into the boiling water. Turn heat down to medium and simmer for 7 minutes.
3. Transfer eggs to a large bowl of cold water for 2 minutes.

To serve
1. Arrange the sauteed mushrooms on plates and scatter the kale, spinach, swiss chard over top.
2. Gently crack and peel the eggs, discarding shells. Cut eggs in half and place on mushrooms.
3. Sprinkle with sea salt and pepper.

Smell, taste, enjoy. Be mindful of the food you eat!