Make it Naked

Mushroom, Kale and Egg Stack

I feel like I’ve been spending a good deal of my time lately telling people what I eat. I really don’t mind these conversations. In fact, I love them. They ask and I tell. And then I keep telling and tell some more…and at some point they start wishing they didn’t ask.

this is it

But in having these conversations, I’ve noticed something. Somewhere between this very first post and now, there’s been a huge misunderstanding.

It appears that when you write a food blog people think you regularly cook and eat extravagant meals.

one pan

I’d like to set the record straight.
This is false.
False: opposite of truth.
Like not even close to accurate.

My everyday meals are nothing elaborate.

I eat simply and it seems you want to hear about it. So in an attempt to save my voice, our time, and your hearing I’m going to start posting some of my everyday meals here. Things I eat on the reg. Things I thought you might not want to learn about because they’re really nothing fancy.


I’ll refrain from posting myself eating hummus out of the container and keep it to actual simple recipes, if you can call them that, that I make regularly. Like this one. It only seemed right to start with breakfast.

Portobello mushroom. Kale. Egg. One pan. That’s it.

I told you.


So really, this is what I eat about three times a week for breakfast. Why three times? Because portobello mushrooms come in a 3-pack. Seriously you guys, make your life this easy…and pretty. This is no restaurant meal. It just looks like one.

Portobello Mushroom, Kale and Egg Stack 

1 portobello mushroom
A handful of kale
1 egg
Coconut oil (or non-stick spray)
Garlic salt (optional)
Pepper, to taste

1. Grease a skillet using oil or butter of your choice. Add the mushroom and cook covered over medium heat for 5-7 minutes.
2. Add the egg and kale in different portions of the pan (see the photo above). Cover and cook for about 5 more minutes until the egg is cooked to your liking.
3. Stack the kale and egg on top of the mushroom, top with salt (I use garlic salt) and pepper to taste. Enjoy


1. You could easily make these for a group. I’d use different pans and cook the mushrooms together, sauté the kale down and cook the eggs separately.
2. You can use any leafy green here. I had kale this week. I also use spinach regularly. Enjoy!

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Posted on June 17, 2013

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