Mushroom-Kale Morning Skillet with Avocado

1. Sauté Mushrooms

Start by heating one tablespoon of olive oil in a large skillet over medium heat until it's hot, but not smoking. Once the oil is ready, add the sliced mushrooms to the skillet and sauté them for about three minutes, stirring occasionally until they start to brown and soften.

2. Massage Kale

While the mushrooms are cooking, take the fresh kale and place it in a medium bowl. Drizzle the remaining tablespoon of olive oil over the kale and massage it gently with your hands for one to two minutes. This step helps to soften the kale and make it more palatable.

3. Combine Kale and Mushrooms

Once the mushrooms are done, add the massaged kale to the skillet, mixing it with the mushrooms so that they combine well. Lay the avocado slices over the top of the kale and mushroom mixture, spreading them evenly.

4. Cook Eggs

Using the back of a spoon, create four small wells in the mixture for the eggs. Crack one egg into each well, making sure they stay in place and cook evenly. Season the entire skillet with a pinch of pink salt and some freshly ground black pepper to taste.

5. Cover and Cook

Cover the skillet with a lid and let everything cook for about five minutes. This will ensure the eggs cook evenly, capturing the steam to set the whites while keeping the yolks at your desired level of doneness.

6. Serve

Once the eggs are cooked to your liking, serve the dish immediately by transferring portions to plates. Enjoy your Mushroom-Kale Morning Skillet with Avocado right away for a delightful and nutritious breakfast.