Kale, tomato & poached egg on toast
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!
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Prep:2 mins
Cook:7 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 251
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fat 12g
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saturates 3g
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carbs 18g
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sugars 2g
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fibre 3g
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protein 15g
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salt 0.8g
Ingredients
- 2 tsp oil
- 100g ready-chopped kale
- 1 garlic clove, crushed
- ½ tsp chilli flakes
- 2 large eggs
- 2 slices multigrain bread
- 50g cherry tomatoes, halved
- 15g feta, crumbled
Method
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.
