Updated: May 19
A really delicious breakfast, brunch or lunch recipe packed with nutrition.
2 large organic eggs
½ x 400g can of butter beans, rinsed and drained
1 tsp coconut oil
2 shallots, finely chopped
2 cloves of garlic, finely sliced
Pinch of chilli flakes
1 tbsp chopped chives
Sea salt and pepper
Heat 1 teaspoon of coconut oil in a pan and once melted add the shallot and soften for approximately 5 minutes. Add the garlic, chilli flakes and kale and gently cook for a further 5 minutes until wilted and crispy. Stir in the butter beans and heat enough till piping hot. Season well.
To make the perfect softly poached egg - break the egg into a small bowl and have a slotted spoon at the ready. Bring a pan of water to the boil and add 1tbsp white wine vinegar. When you are ready, using a fork, swirl the water to make a whirlpool then drop the egg into the water. Turn down the heat so that the water is gently simmering (otherwise the eggs will break up!). Poach for exactly 2 minutes, remove with a slotted spoon and drain on some kitchen paper to remove any excess water.
To serve, spoon the kale mixture onto plates and top with the poached egg and chives.
∗ This recipe works well with cabbage or any green leafy vegetables that you have in your fridge that need using up
∗∗ If you are hungry or having this post workout have 2 eggs per person!