Veggie Brunch Bowl

Veggie Brunch Bowl

SERVES: 2 | PREP TIME: 5 min | COOK TIME: 10 min

Challenge yourself to eat 2 portions of vegetables with every meal, even breakfast. I love kale with a soft-boiled egg and this speedy breakfast recipe is quick enough for a hearty weekday breakfast but feels indulgent enough for a lazy weekend. Kale really is a nutritionally dense superstar and with plenty in season for the next couple of months, I love finding new ways of using my weekly supply. 

Veggie Brunch Bowl


150g Mushrooms
1 clove of garlic
2 handfuls of Kale
2 -4 eggs
1 tbsp olive oil
2 tbsp mixed seeds
30g feta cheese


1. Slice the mushrooms, peel and finely chop the garlic and remove the kale from the stalk, chopping into bite size pieces.

2. Bring a pot of water to a boil, and boil your eggs for 6 minutes. When ready place in a bowl of cold water, and peel gently when cool.

3. Add 1 tbsp olive oil to a pan on a medium heat, add the garlic for 1 minute and add the mushrooms. Sauté for 3 minutes and set aside.

4. In the same pan, add the kale with a splash of water and cover with a lid for 3-4 minutes until softened. Add the mushrooms back to the pan, season with salt and pepper to taste.

5. Serve the vegetables with your boiled eggs, seeds and feta cheese.


Recipe by Founded Nutrition or @founded_nutrition