Sauted Kale with Chilli, Goats Cheese and Soft Boiled Egg
1 bunch green kale
1 tbs olive oil
1 tsp chilli flakes
2 tbs pine nuts, toasted
100g soft goats cheese
Toasted grain bread, to serves
- Bring a small saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4½ minutes for soft-boiled egg, or until cooked to your liking. Drain and refresh under cold water. Gently crack shells and peel.
- Meanwhile, remove the centre core from kale leaves and roughly chop. Heat oil in a frying pan, add the chilli and kale and sauté 1 minute. Remove from the heat. Add the pine nuts and dollop over the cheese.
- Pile to kale onto serving plates. Break the egg open and place on the kale. Season well and serve with toast.