Ingredients

1 tsp olive oil

1⁄2 garlic clove thinly sliced

1⁄4 bunch of kale leaves chopped

1 large egg

1 thin (40g) slice sourdough bread (or gluten free) toasted

1⁄4 avocado mashed

1 tsp dukkah (a mix of chopped almonds, sesame seeds & ground cumin)

1⁄2 long red chilli thinly sliced

salt & pepper, to taste

Method

1. Heat oil in a non-stick frypan over medium heat. Cook garlic for 1 minute until fragrant, add kale and cook, stirring for 1-2 minutes until just wilted.

2. In the same pan, fry egg for 2 minutes or until cooked to your liking.

3. Spread toast with avocado, top with kale, egg, dukkah and fresh chilli. Season with salt and pepper to serve.

Nutritional Information

Energy (kJ) 1458

Energy (cals) 348

Protein 12.8g

Fat 20.8g

Sat. Fat 4.5g

Carbs 25g

Sugar 4.5g

Fiber 7.5g