Kale, tomato & poached egg on toast

• oil2 tsp tsp
• ready-chopped kale100g g
• garlic clove↗1

  crushed

• chilli flakes↗½ tsp tsp
• large eggs↗2
• multigrain bread↗2slices
• cherry tomatoes↗50g g

  halved

• feta↗15g g

  crumbled

Step-by-step instructions

1. 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.

2. 2

   Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.

3. 3

   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.