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Cooking For One - Poached Eggs

A little gem to curb the hunger pangs...

In an attempt to curb hunger pangs and for a quick meal to get me out the door, I came up with this little gem.

It’s all prepped and cooked in the one dish (yay to less washing up) and thankfully I had enough gumption to make double.

My kids ended up eating the other one kale and all. Yippee! Hope you enjoy too!

Eggs poached in cream with kale and mushroom


  • 3 Kale leaves sliced finely
  • ½ teaspoon Vegetable stock powder
  • 1 large Mushroom or 3-4 small ones chopped
  • Cracked pepper
  • Thyme leaves
  • 2 Eggs
  • ¼ cup Cream
  • Grated Parmesan cheese


  • Preheat oven to 180 deg C
  • Line bottom of a 10cm Ramekin dish with the kale leaves.
  • Sprinkle the vegetable stock evenly over the leaves
  • Add the mushrooms and season with cracked pepper and Thyme leaves
  • Carefully crack 2 eggs into the Ramekin dish.
  • Pour the cream over and sprinkle with parmesan cheese
  • Cook in the oven for 15-20 minutes until eggs to your liking


  • Kale may be substituted for any type of spinach.
  • Replace cream with evaporated milk if you’re watching your figure or replace with coconut cream and remove the cheese to make this dairy free.

Serving Suggestion

Serve with a fresh salad.


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