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fancy sunday brunch? hail the kale!

Published : 23/01/2016 - Categories : angela's recipes

all hail the kale - kale, tomatoes and poached eggs on toast

This might sound a bit of an odd combination, but for me it really works. Think how spinach is partnered with eggs and toast (eggs florentine served on toasted muffins, for example) and suddenly kale, eggs and toast doesn’t seem quite so odd!

Once you’ve tried it, you won’t look back and this makes a lovely Sunday Brunch - it’s quick to cook and packed with flavour and great for you and your skin - and is quickly becoming my favourite breakfast dish.

Kale is rich in beta carotene, lutein, vitamins a, c & k and quercetin – all of which are powerful antioxidants that can have positive impacts on our health, immune system and our skin. Kale is considered by many as a superfood for your skin because of its all-round disease fighting properties. Beta carotene can boost and stimulate our immune system against bacterial and viral infections.

Tomatoes are a rich source of lycopene – another powerful antioxidant and unlike many fruit and vegetables, it isn’t destroyed by cooking – in fact we can absorb more lycopene from cooked tomatoes than we can from raw ones. 

So on to the recipe, which serves two hungry people!

350g cherry tomatoes
glug of olive oil
200g curly kale or cavalo nero
1 large clove garlic, finely chopped or mashed to a paste
knob of coconut oil (or vegetable oil)
salt & pepper
1 dessertspoon of nam prik pao or a sprinkle of chilli flakes (optional)
2 large free range eggs
4 slices of sour dough bread

Drizzle the cherry tomatoes with olive oil and roast in a hot oven (180°C) for about 20 minutes until cooked.

Shred the kale leaves and finely chop the stalk. Heat a knob of coconut oil in a wok or frying pan.  When hot add the kale and the garlic and stir fry for just a few minutes, add a splash of water, season with salt, pepper and a spoon of nam prik pao chilli jam (or sprinkle some chilli flakes in). Stir in the roasted tomatoes.

Toast the sour dough bread. Bring a saucepan of salted water to the boil and add a dash of vinegar.  Poach the eggs.

Serve the kale and tomato on toast, topped with the poached egg and a little extra nam prik pao on the eggs.

Enjoy!

Angela x

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