Main Course
Poached Eggs with Avocado, Kale, and Dill
A delicious weekend brunch
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
Method
- 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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