TRIPLE THREAT
The vitamin D in eggs, selenium in mushrooms, and antioxidants in kale all support a strong immune system.
TOTAL 15 MIN.
SERVES 2
1½ Tbsp olive oil, plus more for drizzling10 oz mixed mushrooms, quartered if large Kosher salt and pepper4 cups baby kale2 thick slices whole-grain bread, toasted Grated Parmesan, for serving2 fried eggs
1. Heat oil in large skillet. In batches, add mushrooms and cook, tossing occasionally, until golden brown, about 6 min.; season with a pinch each of salt and pepper. Transfer to plate.
2. Add kale to same skillet, season with a pinch each of salt and pepper, and cook, stirring, until beginning to wilt, about 1 min.
3. Drizzle each toast with oil, then top with greens, Parmesan, mushrooms, and fried egg. Sprinkle…