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Kale, tomato & poached egg on toast

Kale, tomato & poached egg on toast

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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!

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal251
fat12g
saturates3g
carbs18g
sugars2g
fibre3g
protein15g
salt0.8g
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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

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. 

Goes well with

Recipe from Good Food magazine, June 2016

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A star rating of 4.5 out of 5.10 ratings
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