2 tsp oil, for frying
100g ready-chopped kale
1 garlic clove, crushed
½ tsp chilli flakes
2 large eggs
2 slices multigrain bread
50g cherry tomatoes, halved, to serve
15g feta, crumbled, to serve
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.
Adjust the heat of the pan so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
To serve, top each piece of toast with half the kale and an egg, then sprinkle with the cherry tomatoes and feta.