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
Serves 2
2 tsp oil100g ready-chopped kale1 garlic clove, crushed½ tsp chilli flakes2 large eggs2slices multigrain bread50g cherry tomatoes, halved15g feta , crumbled
STEP 1Bring 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 2Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.STEP 3Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta.
