Kale, poached egg and smoked salmon toast topper recipe
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
- Dairy-free
- Healthy
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
Each serving contains
- Energy
- 1140kJ 272.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 18.5gProtein 19.3gFibre 1.9g
Method
- Poach the egg for 3 mins for a runny yolk or 4 mins for a set yolk. Remove and drain on kitchen paper.
- Meanwhile, toast the bread. Put the kale in a colander and pour over boiling water to wilt.
- Drizzle the toast with oil, then top with the kale, smoked salmon, the egg and chilli.
- See more Breakfast recipes
