Poached Eggs with Avocado, Kale, and Dill
Poached Eggs with Avocado, Kale, and Dill

Poached Eggs with Avocado, Kale, and Dill

A delicious weekend brunch
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Breakfast
Poached Eggs with Avocado, Kale, and Dill Aisling Larkin
,
weekend brunch recipes
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 1

Ingredients

  • 100 g curly kale finely chopped
  • 1 garlic clove minced
  • 1 tsp butter
  • 2 eggs poached
  • ½ avocado sliced
  • 2 slices sourdough bread toasted
  • Large handful of fresh dill to serve
  • 1 tsp chilli flakes optional
  • Drizzle of extra virgin olive oil
  • Sea salt and black pepper

Instructions

  • Finely chop kale and sauté in a pan with a little butter and garlic until slightly wilted. Season with salt and pepper.
  • Fill a large saucepan with water, and bring to a hard boil over high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 minutes.
  • Toast sourdough bread, mash with avocado, season generously with good quality sea salt and black pepper, sprinkle chopped dill and chilli flakes and drizzle with a tiny extra virgin olive oil.
  • Top with 2 poached eggs.
  • Enjoy your delicious brunch!

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