- 2 tsp oil
- 100g ready-chopped kale
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
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
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.
Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
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.