Kale and poached egg weekend breakfast

Poached egg on a bed of greens is the perfect healthy start to my day

Normally only made on the weekends due to the marginally longer time and effort of cooking, this breakfast is a worthy treat that allows me to feel smug for the remainder of the day for having managed a complusory portion of greens so early on.  It has fats from the butter and olive oil, protein from the egg and fibre from the veg.  Its a breakfast of champions.

INGREDIENTS

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I free range egg
2 tablespoons of quality butter
3 handfuls of cavolo nero or kale
1 small onion
3 garlic cloves
1 red pepper
A drizzle of olive oil


METHOD

Melt the (2 tablespoons) of butter in a frying pan over a medium heat.  Finely chop the (1 small) onion and add to the pan to sizzle away.  Then add the finely chopped (3) garlic cloves and the finely chopped red pepper.  Leave to cook gently in the pan for 3-4 minutes.  

Cut the stalks out of the kale or cavolo nero and chop the remaining leaves into chunks (approximately 3 cos).  Add this to the pan and toss to coat it in the butter, onions, garlic and peppers.  

Leave the kale and other ingredients to gently cook whilst poaching an egg in a separate pan, by carefully adding an egg to a simmering pan of water and a touch of apple cider vinegar for 3-4 minutes.

Tip the kale and other ingredients into a bowl and drizzle over a little cold pressed olive oil.  Use a slotted spoon to lift the poached egg out of its pan and place it on top of the bowl and you are good to go.