Kale, tomato & poached egg on toast

breakfast folate kale low calorie poached egg vegetarian vitamin c

N/A

Source

Ingredients

2 tsp oil

100g ready-chopped kale

1 garlic clove , crushed

½ tsp chilli flakes

2 large eggs

2slices multigrain bread

50g cherry tomatoes , halved

15g feta , crumbled

Method

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.