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Kale, poached egg and smoked salmon toast topper recipe
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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
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
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Energy
1140kj
272kcal
14%
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Fat
13g
19%
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Saturates
3g
14%
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Sugars
2g
2%
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Salt
1.3g
22%
of the reference intake
Carbohydrate 18.5g
Protein 19.3g
Fibre 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.
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