Use kale, cooked with garlic and chilli, instead of spinach for a tasty bed for poached eggs. Serve on toasted sourdough for the perfect breakfast bruschetta.
Kale and Poached Egg Bruschetta Recipe
Serves 4
Ingredients:
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
Method:
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.
