Poached eggs with cauliflower toasts, kale and dukkah
- 1 whole cauliflower
- 2 tablespoons olive oil
- 2 tablespoons dukkah spice mix or lightly crushed cumin seeds, plus extra to serve
- 2 cloves garlic, thinly sliced
- ½ medium red chilli, finely sliced (optional)
- 6–8 large kale or cavolo nero leaves, centre stalks removed
- 4 poached eggs and squeeze lemon juice, to serve
1 Heat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper. Cut the cauliflower across into 4 slices about 1.5–2cm thick, drizzle with 1tbsp of the olive oil, then sprinkle over the dukkah or crushed cumin. Put the cauliflower in the prepared tray and roast for 30 min or until golden.
2 After 20 min, heat the remaining olive oil in a medium, lidded casserole over a medium heat. Add the garlic and chilli (if using) and stir for 30 sec, then add the kale or cavolo nero, along with a few tablespoonfuls of water. Cover with the lid and braise for 10 min, stirring occasionally. You may need to turn the heat down or add a little extra water if it’s cooking too furiously.
3 Divide the cauliflower toasts among 4 warmed plates and top each with a poached egg. Serve the blanched kale or cavolo nero alongside, sprinkled with a little extra dukkah or cumin and a squeeze of lemon juice.
Nutrition Info (per serve)
Total fat 17.2g
–Saturated fat 3.5g
Dietary fibre 6.8g
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