January 11, 2024

Poached Eggs with Avocado, Kale, and Dill

Name: Poached Eggs with Avocado, Kale, and Dill
Prep time: 5 min
Cook time: 5 min
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

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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

Cook Time: 5

Servings:

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

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!