Kale, tomato & poached egg on toast

Kale, tomato & poached egg on toast

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(0 ratings)

Prep: 2 mins Cook: 7 mins

Easy

Serves 2

There's no tastier way to eat kale than smothered in a runny yolk and scattered with feta cheese. This veggie, low-calorie breakfast has it all!

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal251
  • fat12g
  • saturates3g
  • carbs18g
  • sugars2g
  • fibre3g
  • protein15g
  • salt0.8g
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Ingredients

  • 2 tsp oil
  • 100g ready-chopped kale
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 garlic clove, crushed
  • ½ tsp chilli flakes
  • 2 large eggs
  • 2 slices multigrain bread
  • 50g cherry tomatoes, halved
  • 15g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

Method

  1. Bring a large pan of water to the boil. Heat the oil in a frying pan over a medium heat and add the kale, garlic and chilli flakes. Cook, stirring occasionally, for 4 mins until the kale begins to crisp and wilt to half its size. Set aside.

  2. Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.

  3. Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta. 

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Comments, questions and tips

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fuzzyg213
14th May, 2017
Because I couldn't add cheese to this dish (for the person I was making this) I was worried it could be a little 'shallow' re ingredients. Added some [separately] fried mushrooms (with red wine, soy, and a touch of sugar) to the kale mix and threw in some of the cherry tomatoes to cook as well. Add some fresh rocket afterwards and a sun-dried tomato or two - delicious!
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