Cardamom & peach quinoa porridge
A healthy breakfast of oats and quinoa with fresh ripe peach. Almond milk makes its suitable for dairy-free and vegan diets
Kale, tomato & poached egg on toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tsp oil
- 100g ready-chopped kale
- 1 garlic clovecrushed
- ½ tsp chilli flakes
- 2 large eggs
- 2slices multigrain bread
- 50g cherry tomatoeshalved
- 15g fetacrumbled
Nutrition: per serving
- kcal251low
- fat12g
- saturates3g
- carbs18g
- sugars2g
- fibre3g
- protein15g
- salt0.8g
Method
step 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.
step 2
Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
step 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.
