Kale tomato and poached egg on toast

251 kcal
Serves 2
7 mins cooking time 2 mins prep time

How to Make It

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.