MUSHROOMS, GREENS AND EGGS

INGREDIENTS

2 eggs

1/2 tsp salt, divided

1 tbs balsamic vinegar

1 tbs sliced shallot

1/2 tsp dijon mustard

3 tbs olive oil, divided

6 oz cut mushrooms

2 cups baby kale and spinach

1 medium avocado

DIRECTIONS

Heat 1 and a half cups of water in a small pan, add the eggs and let it boil for 10 minutes, turn off, peel the eggs, cut in half and put 1/8 tsp on top, set aside.

In a small bowl combine vinegar, shallot, mustard, 2 tbs of oil , and 1/4 tsp of salt.

In a small skillet heat 1 tbs of olive oil, add the mushrooms, cook for 4 minutes and sprinkle 1/8 of tsp of salt and turn off.

In a medium bowl put the kale and spinach, add the mushrooms, add the dressing, mix it all up, slice the avocado, put it in the bowl and add the eggs on top.