Filled with goodness, this breaky bowl is a tasty and nutritious way to start the day. This recipe is an easy way to up your intake of leafy green vegetables during pregnancy and support your baby’s healthy bone and tooth development.

| Serves 2-3 |

Ingredients

8 large button mushrooms, sliced

4 organic eggs

3 shallots (scallions), sliced

2 cups baby spinach

1 bunch kale, torn/shredded

1 zucchini, diced

1 avocado, mashed

1 tbsp ghee or coconut oil

1 tsp paprika

1 tsp cumin

½ tsp turmeric

½ tsp chilli flakes

salt and pepper to taste

Method

Melt the ghee or coconut oil in a large frying pan over medium heat. Add the shallots and spices. Cook until the shallots are soft.

Add the kale and zucchini. Cook and for 8-10 minutes, or until the kale is really soft (kale tastes best like this).

At this point, add the mushrooms to the pan and cook for a further 5 minutes. Season with salt and pepper.

Finally, take the pan off the heat and stir through the baby spinach.

While the veggies are cooking, poach, scramble or fry the eggs.

Then serve out the greens, top with an egg and a big dollop of mashed avocado.

Sprinkle with a teaspoon of dukkah or sprouts of your choice to add extra flavour and nutrients.