Name: Kale, tomato & poached egg on toast
Prep time: 2 min
Cook time: 7 min
Total time: 9 min
Yield: 2
Ingredients: 2 tsp oil; 100g ready-chopped kale; 1 garlic clove crushed; ½ tsp chilli flakes; 2 large eggs; 2slices multigrain bread; 50g cherry tomatoes halved; 15g feta crumbled

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Kale, tomato & poached egg on toast

Kale, tomato & poached egg on toast

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 2 mins

Cook: 7 mins

A star rating of 4.4 out of 5.15 ratingsRate

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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!

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp oil
100g ready-chopped kale
1 garlic clove

crushed
½ tsp chilli flakes
2 large eggs
2slices multigrain bread
50g cherry tomatoes

halved
15g feta

crumbled

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Nutrition: per serving

kcal251

low
fat12g
saturates3g
carbs18g
sugars2g
fibre3g
protein15g
salt0.8g

Method

step 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.
step 2

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

Recipe from Good Food magazine, June 2016

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A star rating of 4.4 out of 5.15 ratings

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