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.
