Portobello, Kale & Poached Eggs on Sourdough

On regular days, it’s all about heavy meats, so why not eat something lighter on your days off?

This brunch includes portobello mushrooms, kale, poached eggs, figs, and avocado mash. It’s a fresh and healthy combination that’s not greasy, with rich textures, and suitable for lacto-ovo vegetarians. Want to relax at home and enjoy a leisurely weekend? Make yourself a brunch and brew a cup of coffee—there’s nothing better.

Ingredients (serve 2)

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Basic Ingredients

Portobello	3 pcs
Egg	4 bulbs
Kale	5 pcs
Avocado	1 bulb
Fig	2 pcs
Unsalted Butter	10g
Sourdough	2 slices
Salt	1 pinch
Ground Black Pepper	1 pinch
Pistachio (Garnish)	to taste
Microgreens (Garnish)	to taste

For Poached Egg:

White Vinegar	1 tbsp
Ice water	1 bowl

Steps

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1.Here is the translation of the given instructions: "Heat a frying pan over medium heat, add a little olive oil, and toast both sides of the bread until slightly charred. Set aside."

2. Bring a pot of water to a boil until it starts to steam. Add white vinegar to the water, then use a spoon to stir the water in a circular motion to create a whirlpool. While the whirlpool is still active, gently slide an egg into the center and poach for 2.5 minutes. Make sure the water does not reach a full boil. Prepare a bowl of ice water to chill the egg after cooking.

3. Remove the poached egg from the water and immediately place it into the ice water. Soak for 3 minutes, then remove and drain. Set aside.

4. Wash the portobello mushrooms and cut them into pieces. Wash the kale, tear the leaves from the stems, and remove the stems.

5. Heat a frying pan over medium heat, add butter, and sauté the portobello mushrooms until fragrant.

6. Next, add the kale leaves and stir-fry until they are tender. Season with salt and black pepper. Once cooked, set aside.

7. Quarter the figs. Scoop out the avocado flesh and mash it, then set aside.

8. Layer the bread, portobello mushrooms, and kale on the plate, followed by the two poached eggs. Add the avocado mash and place the figs on the side as desired. Finally, sprinkle with crushed pistachios and garnish with microgreens.