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Kale Caesar with Chipotle Mushrooms and a Runny Egg

Course Entree
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Servings 4 salads
Author Danielle Cushing


  • 1/4 cup water
  • 1/2 tablespoon McCormick Chipotle Chile Pepper seasoning
  • 8 oz . baby bella or button mushrooms sliced
  • 1 10- ounce bag kale ribs removed, massaged*
  • 1/4 cup Caesar dressing I'm loving Bolthouse Farms Caesar Parmigiano
  • 1/4 cup shredded parmesan cheese
  • 4 eggs
  • freshly ground pepper to taste


  1. In a large skillet, over medium heat, combine water and chipotle seasoning. Add mushrooms and cook until the mushrooms are soft and the water is gone, stirring occasionally, about 5 minutes.
  2. Meanwhile, in a large salad bowl, toss kale, dressing, and parmesan cheese until evenly coated.
  3. Add cooked mushrooms to the salad.
  4. In the same skillet, over medium-high heat, lightly fry eggs until the whites are cooked, but the yolks are runny.
  5. Divide the salad among four plates. Top each salad with an egg. Season with ground pepper if desired.

Recipe Notes

*To massage kale, take a bunch of kale in each hand and rub them together. Repeat for about two minutes until the kale is darker in color and more wilted looking. Alternatively, dress the kale and let sit overnight. The acid and sodium in the salad dressing will help to break down some of the fibers, making it softer.