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Kale, poached egg and smoked salmon toast topper recipe

Kale, poached egg and smoked salmon toast topper

Smoked salmon with eggs has long been a favourite at the breakfast table and now it's been given an autumnal refresh. Paired with protein-rich curly kale and with a kick of red chilli, this toast topper is the ideal start to your morning.

See method
  • Serves 1
  • 10 mins to prepare
  • 272 calories / serving

Ingredients

  • 1 egg
  • 1 slice Tesco Finest dark rye and sunflower farmhouse loaf
  • 25g curly kale
  • ½ tsp olive oil
  • 30g smoked salmon
  • ¼ red chilli, sliced

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Each serving contains

Energy
1140kJ 272.0kcal
14%
Fat
13g
medium19%
Saturates
3g
medium14%
Salt
1.3g
medium22%
Sugars
2g
low2%

of the Reference intake

Carbohydrate 18.5gProtein 19.3gFibre 1.9g

Method

  1. Poach the egg for 3 mins for a runny yolk or 4 mins for a set yolk. Remove and drain on kitchen paper.
  2. Meanwhile, toast the bread. Put the kale in a colander and pour over boiling water to wilt.
  3. Drizzle the toast with oil, then top with the kale, smoked salmon, the egg and chilli.

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