Kale type of breakfast
*change for a weekend.
Serves 2
4 eggs – soft boiled
½ bunch kale washed and chopped finely
1 clove garlic finely chopped
sea salt
1 tbls olive oil
2 handfuls baby spinach leaves
50gm almonds
200g of tin lentils drained
bit of mint and parsley roughly chopped
1 lemon
1 ripe avocado cut into quarters or eighths
cracked pepper to season
Method
Heat oil in medium frypan on medium and cook kale and pinch of salt for about 2 minutes, so as kale wilts. Then add garlic, spinach, almonds and lentils, stirring around with thongs for about 30 secs, then remove from heat.
Add the mint and parsley, drizzle with lemon juice and mix together.
Peel the eggs and cut in half.
Divide the kale mixture onto two plates, with two soft eggs and half an avocado each.
Season with pepper.
*great vegetarian dish
*flavoursome meal.
*perfect change to a weekend breakfast
