Poached Eggs with Kale & Tzatziki

Breakfast

SERVES  1

PREP  5mins

COOK  3mins

Vegetarian, Gluten Free, Nut Free

 

Ingredients

2 large kale leaves, leaves stripped and finely shredded

1 tbs olive oil

1 tsp white vinegar

2 eggs

1 tbs tzatziki

1 tsp tabasco sauce (or other spicy sauce to your taste)

salt & pepper, to taste

2 slices wholegrain (or gluten-free) toast, to serve

 

Method

1 Massage kale with oil and 1/2 tsp of salt and cracked pepper and set aside.

2 Bring a saucepan of water to the boil with vinegar and reduce to a simmer. Crack one egg at a time into a cup and gently lower and release into the saucepan. Repeat with other egg. Cook for 2-3 minutes, depending on your taste, then remove with a slotted spoon, drain on paper towel and place on kale.

3 Drizzle with tzatziki, season with salt and pepper and sprinkle with tabasco sauce. Serve with toast. 

 

Nutritional Information

Per Serve

 

Energy   

Calories  

Protein  

Carbs  

Fibre  

Sugar  

Fat      

Sat. Fat

1430kj

341.6cal

13.2g

4.3g

1.4g

3.6g

30.2g

6.6g

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dale@dalenelson.com

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