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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!

  • Prep: 2 mins
    Cook: 7 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 251
  • Carbohydrates 18
  • Saturated Fat 3
  • Sugar 2
  • Protein 15
  • Fat 12
  • Fibre 3
  • Salt 0.8

Nutrition per serving

  • Calories 251
  • Carbohydrates 18
  • Saturated Fat 3
  • Sugar 2
  • Protein 15
  • Fat 12
  • Fibre 3
  • Salt 0.8

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

  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.

  2. Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.

  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. 

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