Kale, tomato & poached egg on toast
Ingredients
2 teaspoons oil
100g ready-chopped kale
1 garlic clove, crushed
1/2 teaspoon chilli flakes
2 large eggs
2 slices multigrain bread
50g cherry tomatoes, halved
15g feta, crumbled
Steps
Step 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.
Step 2:
Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
Step 3:
Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
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