• 300cal
  • 7min

Breakfast

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.

Ingredients

  • 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

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