4 teaspoons olive oil
1 nice gamboni button (Boletus edulis)
1 pre-cooked, cased, garlic sausage or 1/4 cup bulk sausage
4 leaves of kale
1/4 cup grated cheese: cheddar, jack, or smoked gouda or?
Heat 2 teaspoons of the olive oil in a skillet. Slice the mushroom and saute it until it softens. If the sausage in uncooked, add it with the mushrooms, at the beginning. Remove the ribs from the kale, and chop the leaves. When the mushrooms are nearly cooked, or the raw sausage cooked, add the kale. If using pre-cooked sausage, add it with the kale. Put a lid on the blend, and cook a minute or two until the kale is bright green.
Meanwhile, break the eggs into a bowl, and beat them with a fork or whisk. Prepare a clean skillet or non-stick pan, heating it with the remaining olive oil. When the oil is hot, but not smoking, add the eggs and turn the burner down to low heat. Spoon the mushroom mixture evenly over half the eggs, and top with grated cheese. Lid the pan, and cook slowly until the egg is set and the cheese melted. Cut in half and serve.