Sauted Kale with Chilli, Goats Cheese and Soft Boiled Egg

Serves 2


2 eggs
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


  1. 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.
  2. 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.
  3. Pile to kale onto serving plates. Break the egg open and place on the kale. Season well and serve with toast.