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Poached Eggs & Kale Brunch

Jane Midwinter
Poached eggs on kale, with cherry tomatoes, avocado mash, garlic mushrooms and mixed seeds.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Brunch
Cuisine Mediterranean
Servings 2


  • 100 grams kale washed, drained and chopped
  • 4 medium hens eggs
  • 150 grams chestnut mushrooms wiped and thickly sliced
  • 90 grams cherry tomatoes on the vine
  • 1 whole avocado roughly mashed, leaving chunks
  • 1 tbsp mixed seeds pumpkin, sunflower, sesame
  • 1 tbspn olive oil extra virgin
  • 1/2 tspn sea salt
  • 1/2 tspn ground cumin
  • 1/2 lemon juice freshly squeezed
  • 1 clove garlic peeled and crushed
  • 1/4 tspn chilli flakes


  • Turn the oven on low. As each ingredient is cooked, you can pop it in the oven to keep warm, apart from the eggs which need to be poached last and when everything else is ready.
  • Put two plates in the oven to warm.
  • Prep and measure out all the ingredients.
  • Boil a kettle ready to poach the eggs and steam the kale.
  • Break the eggs into four separate tea-cups. Add a squeeze of lemon juice to each one. Put to one side.
  • In a small bowl, roughly mash the avocado, stir in the cumin, lemon juice, a pinch of salt, a scrunch of black pepper and the chilli flakes.
  • In a small frying pan gently heat 1 tbspn oil and add the cherry tomatoes, cook on a low heat until slightly browned and softened, approximately 5 minutes.
  • In a medium-sized frying pan, gently heat 1 tbspn oil, add the crushed garlic, a pinch of salt and the sliced mushrooms and cook until softened, approximately 5 minutes.
  • Place the kale in either a steamer, or large lidded pan with 2 tbsp of the boiling water. Bring to the boil, then immediately turn the heat right down and simmer on a low heat until the kale is cooked, approximately 2-3 minutes.
  • Now, before you poach the eggs, take the plates out of the oven and put them on the counter.
  • In a small shallow pan (which preferably has a transparent lid), add enough boiling water which will cover the eggs. Turn the heat to medium/high so that the boiling water is what I call a 'rolling boil' - just bubbling nicely - more than gentle, less than furious! Gently and swiftly, lower each egg into the boiling water, add more water to cover if needed, and put on the lid. You will need to watch the eggs so they don't boil over and you may need to adjust the heat. Fresh eggs will take only a minute or two for a firm white and a soft yolk.
  • Just before the eggs are ready, turn off the heat and take off the lid.
  • Arrange the kale, mushrooms, tomatoes and avocado onto the plates and as soon as the eggs are done, remove them from the pan with a slotted spoon, allowing them to drain over the pan for a few seconds and then carefully placing them on top of the kale.
  • Serve, sprinkled with the seeds and seasoned with a pinch of salt flakes and a scrunch of black pepper.
  • The perfect start to a lazy Saturday!


This brunch is nutritious, delicious and should keep you feeling nourished for at least a couple of hours.  I sometimes serve it with toasted wholemeal spelt or sourdough bread, rubbed with a clove of garlic and drizzled with a little olive oil.  But don't kiss anyone unless they're eating with you!