This summer I've gotten into the habit of eating more breakfast than usual, and snacking all day instead of eating three meals. I have no idea if that's for the better, but sometimes coming up with three meals for one girl is annoying. I also try to make pieces of meals that can be repeated as something else. For instance, I buy a lot of fresh ingredients, grill a lot of chicken, and see what I can come up with throughout the week. This was a breakfast I tried this week before a bike ride, knowing the last thing I'd want after a sweaty ride was a bunch of lunch. For a lot of years, I was an egg hater, and I'm still very picky about how I eat them; however, a runny yolk has always been something I can go for, and it was delicious over this kale salad. I started by sauteing mushrooms in a touch of butter, tossing baby kale with just a hint of blue cheese dressing, and finishing it off with an egg cooked to my liking - runny yolk and all. I think you could put your favorite flavors with this, and it would be fun served with a savory scone for the special dad in your life. Have a great weekend!
Saute cleaned sliced mushrooms in 1 T. butter, until softened and browned. I always sprinkle these with seasoned salt as they begin to cook; set aside when finished.
In a medium bowl, massage 1 C. kale until it darkens. Toss with 1 T. blue cheese dressing.
In mushroom pan, cook an egg until the white is cooked, but the yolk is still runny. Dish mushrooms over kale, and top with an egg - enjoy!