I used to be a SWEET breakfast type of gal and always opted for a bowl of hot oatmeal with creamy nut butter and fresh berries!🤤In the past few years though I have tended towards savory, egg-centric breakfasts 🍳
Which type are you??🥞🧇🍓🥓🥑
Recipe below serves 2! I made extra in my video
2 breakfast sausages
1 lb mushrooms, chopped in 1/2 or 1/3s depending on size
3 tbsp duck fat or other cooking fat
1 shallot, thinly diced
1 tbsp coconut aminos
2 tsp red wine vinegar
1 tsp salt + more to season kale
1/2 tsp pepper + more to season kale
1 tbsp thyme leaves
1 bunch kale
1 tbsp olive oil
juice of 1/2 a lemon
On a parchment paper-lined cookie sheet, bake your sausages at 400 degrees for 30 minutes, flipping halfway through.
Heat 1 tbsp of your cooking fat in a pan over medium-high heat. Add your mushrooms and allow to cook, undisturbed, for 3-4 minutes.
Make a well in the center of your mushrooms and add 1 tbsp of cooking fat and your shallots and stir for a few seconds to coat your shallots. Stir to combine with the mushrooms and cook for 3-4 minutes.
Add your red wine vinegar and coconut aminos and cook for 3-4 minutes. Turn the heat to low and add 1 tsp salt, 1/2 tsp pepper, and thyme leaves and cook for a final 3 minutes.
While your sausages and mushrooms cook, massage your kale with olive oil and then season with salt, pepper, and the juice of 1/2 a lemon.
When sausages and mushrooms are almost done, cook your eggs to your liking. (I like to fry over med-high for 2-3 minutes until the whites are set and the yolks are still runny).
Time to assemble! Add your massaged and seasoned kale to a bowl and top with mushrooms, sliced sausage, egg, and 1/4 of an avocado.
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