Kale, Tomato and Poached Egg on Toast
How to Make It
Bring a large saucepan of water to the boil and heat the olive oil in a frying pan on medium heat.
Add the kale, and chilli flakes to the frying pan and stir for 4 minutes until the kale begins to crisp. Take the kale mix off the heat.
Bring the saucepan of water to a medium heat and poach the eggs for 2 minutes. Whilst the eggs are poaching, toast your bread.
Remove the eggs from the pan using a slotted spoon. Top the toast with the kale, tomatoes, egg and feta and serve.
- 100g chopped kale
- 2 eggs
- 50g cherry tomatoes, halved
- 25g feta cheese, crumbled
- 2 slices wholemeal bread
- 2 tsp olive oil
- ½ tsp chilli flakes