Kale & Poached Egg Bruschetta

By MiNDFOOD

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.  

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