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Mushroom-and-Kale Ragout with Poached Eggs

Mushroom-and-Kale Ragout with Poached Eggs

Nutrition Facts
  • cal. (kcal) 321
Mushroom-and-Kale Ragout with Poached Eggs
  • Makes: 4 servings
  • Prep: 25 mins
  • Total Time: 25 mins
  • Carb Grams Per Serving: 29


  • 7 teaspoons extra-virgin olive oil
  • 1 pound baby bella, shitake and/or oyster mushrooms, sliced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons tomato paste
  • 2 teaspoons chopped fresh thyme
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/3 cup Marsala wine
  • 4 kale leaves, stemmed and chopped
  • 4 eggs
  • 4 slices multigrain bread
  • 1 garlic clove


  1. In a 12-inch skillet, heat 6 teaspoons oil over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until liquid has evaporated, about 10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomato paste, thyme, salt, pepper and wine and cook until liquid is absorbed, about 3 minutes. Add kale and cook, tossing to combine, until wilted, about 2 minutes.
  2. Using a spoon, create four large indentations in the mushroom-and-kale mixture and drop an egg into each. Cover skillet with aluminum foil and cook until eggs have just set, about 3 minutes.
  3. Meanwhile, turn on the broiler. Arrange bread on a baking sheet and drizzle each slice with teaspoon oil. Broil 2 minutes, or until just browned; rub with garlic and serve with ragout.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 321 cal., 15 g total fat (3 g sat. fat), 633 mg sodium, 29 g carb. (5 g fiber), 16 g pro.