Thursday, December 27, 2018

Mushroom, Kale and Egg Skillet Breakfast #recipe from Linda Wiken, author

I decided to try out this recipe, thinking it would be good for that day after the holidays when you're ready to face real food but don't want too much hassle. It turns out, this is a wonderful brunch suggestion and although I made it for one, it's so easy to add more of everything and feed up to -- well, you name it.

I know there are some, perhaps a lot, who will shudder at the mention of kale but believe me, when sauted like this, with the added ingredients, it's very tasty. I dare you to try it and deny.

The recipe is from Epicurious, one of my favorite on-line digests. And, as usual, I made some changes according to my tastes and what I had in the cupboards.

For instance, I substituted shallots for onions, chili powder for both cumin and red pepper flakes, fennel fronds for parsley as a garnish, and, Agro Dolce white vinegar instead of plain red or white vinegar because I think the sweet and sour taste is not as stringent while adding a tasty twist. I also cut down on suggested cooking times but you may find you also need too do this. Just keep an eye on each stage.

So, I invite you to try this and please, play with the ingredients, just as I did. Next time, and there will be a next time, I'll see what else I can tweek.

What you'll need:

1/4 c. extra-virgin olive oil
1/2 tsp. chili powder
1/4 tsp. coriander
1/2 shallot, sliced lengthwise
3 mushrooms, sliced
4 cherry or grape tomatoes
1 tbsp. Agro Dolce vinegar or plain white vinegar
1/4 tsp. sea salt
1 stem curly kale, stem removed and torn into small pieces
1 large egg
Fennel frond and lemon wedge to garnish

What to do:

1. Heat oil in a skillet until hot; add chili powder and coriander and stir to coat.

2. Add shallots and mushrooms, stirring often until lightly browned, about 3 minutes.

3. Add tomatoes, vinegar and salt then stir to combine.

4. Stir in kale, cover and cook about 4 minutes, until kale is wilted. Be sure to stir occasionally.

5. Clear an indentation in the middle of the mixture and carefully crack an egg into it. Cover and cook over medium-low for about 8 minutes or until whites are opaque, turning the skillet to allow even cooking.

6. Serve with garnishes and toast, biscuits or whatever you enjoy.


Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. This sounds so good! Thank you for sharing the recipe!

  2. Looks hearty, healthy, and delicious to me!

  3. Nice runny egg yolk pulling it all together.