Kale & Poached Egg Bruschetta


Kale & Poached Egg Bruschetta
Use kale instead of spinach for a tasty side to poached eggs. Serve on toasted sourdough for the perfect breakfast bruschetta.

Serves 4


3 tbsp olive oil

2 garlic cloves, sliced

2 chillies, deseeded and chopped

1 bunch kale (about 12 leaves), trimmed and torn

zest and juice of 1 lemon

2 tbsp white vinegar

4 large eggs

4 slices sourdough bread, toasted

Heat oil in a large frying pan over medium heat. Add garlic and chilli and cook for approximately 1 minute. Add kale and cook for another 2-3 minutes, or until kale is wilted and soft. Add lemon zest and juice and season with sea salt and freshly ground black pepper.

Meanwhile, heat water in a large frying pan, add vinegar, and bring to the boil. Reduce heat to a low simmer, add eggs, and cook for 2-3 minutes, or until white is cooked but yolks are still runny.

Place toast on 4 plates and top each slice with kale and poached egg. Season with sea salt and freshly ground black pepper and serve.  



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login