Heat a large skillet over medium heat and add olive oil. Add the shallot, brussels, mushrooms and kale and toss. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Stir in the salt and pepper, tossing well, and turn off the heat. At this point, you can also begin to cook your eggs as desired (I use
this poaching method) so everything is ready at once.