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Breakfast Immunity Hash with Mushrooms, Kale & Radishes

Immunity Blend

Easy Serves: 2 15 mins


1/2 small brown onion, diced

1/2 tsp Gewürzhaus Immunity Blend

3 swiss brown mushrooms, cut in half then sliced

1/4 small red capsicum, diced to 1cm pieces

1 sprig fresh parsley, finely chopped

3 large kale leaves

3 eggs, lightly whisked

5 small radishes, sliced into 1/2cm pieces


Gewürzhaus Sel Gris De Guerande

Extra virgin olive oil

How to Cook

1. Heat a generous glug of EVOO in a cast iron pan on medium heat.

2. Fry off the onions and mushrooms until they soften, then add capsicum, parsley, and kale after about 5 minutes.

3. Stir and continue to fry gently until all the ingredients are soft and browning.

4. Add 1/4 tsp salt, Gewürzhaus Immunity Blend and a pinch of pepper.

5. Stir and cook a further 5 minutes.

6. Add radishes and eggs and fold together. Cook until eggs are done.


Serve with fresh sourdough and lashings of butter.