Poached Eggs on ToastServes 12 Plant Points

Poached Eggs on Toast

Serves 1

2 Plant Points

Protein Packed

This dish offers a harmonious marriage of rich, velvety yolks, hearty greens, and crunchy bread, creating a symphony of textures and flavours. Indulge in a nourishing breakfast that's as visually stunning as it is satisfying, perfect for starting your day on a wholesome note.


  • 3 eggs

  • 50g of kale or other leafy green

  • avocado or olive oil

  • salt and pepper

  • chilli flakes

  • 1 tbsp of apple cider vinegar

  • 1 slice of rye, gf or sourdough


  1. Boil 500ml water in a small saucepan (ensure the water is at least 2.5cm deep)

  2. Add the apple cider vinegar and a pinch of salt then keep at a high simmer

  3. Crack the eggs into small ramekins

  4. Carefully drop each egg into the simmering (not boiling) water and poach for 2-3 minutes. Remove the eggs with a slotted spoon

  5. Heat tbsp of oil in a pan, then finely chop the kale and sauté with salt and pepper for 3 minutes

  6. Toast the rye bread, then top with the kale and poached eggs. Drizzle over extra virgin olive oil, chilli flakes, sea salt and fresh pepper