Savory Greek Yogurt and Fried Egg Bowl with Sautéed Kale and Mushrooms
A rich, savory breakfast bowl combining creamy Greek yogurt with a warm, crispy fried egg, sautéed mushrooms, and baby kale. Perfect for a cozy, nourishing morning meal that supports your wellness goals.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Victoria + Lila
Victoria created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Prepare the toppings
- 01
Prepare the toppings
Prepare the toppings. Cut the avocado in half, remove the pit, and slice one half into thin wedges. Set aside.
Tap card to mark done - 02
Heat a medium skillet over medium heat…
Heat a medium skillet over medium heat and add olive oil. Once the oil is warm, add the cremini mushroom and baby kale. Sauté for 4 to 5 minutes until the mushroom is tender and golden brown, and the kale has completely wilted. Transfer to a small plate.
Look for: the mushroom is tender and golden brown, and the kale has completely wilted
Tap card to mark done - 03
Crack the egg
In the same skillet over medium-high heat, crack the egg. Cook for 2 to 3 minutes until the whites are set but the yolk remains soft and runny. Set aside.
Look for: the whites are set but the yolk remains soft and runny
Tap card to mark done - 04
Assemble the bowl
Assemble the bowl. Spread the plain Greek yogurt in a smooth layer at the bottom of a wide bowl.
Tap card to mark done - 05
Arrange the sautéed mushrooms
Arrange the sautéed mushrooms, wilted kale, sliced avocado, and the fried egg on top of the yogurt base.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Finish by sprinkling the chia seed evenly…
Finish by sprinkling the chia seed evenly over the entire bowl before serving immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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