Poached egg with wilted kale and avocado

This satisfying low-cal brekky will fuel you through a busy day.

Spray a large non-stick frying pan with oil and heat over medium-high heat. Add the garlic and cook for 30 seconds or until aromatic. Add the kale and cook, stirring, for 2-3 minutes or until wilted.
Divide the toast between plates and top with poached eggs, wilted kale and avocado. Sprinkle with baby herbs and season with pepper.

Source

1 garlic clove, crushed

100g trimmed kale, washed, chopped

2 slices wholegrain bread, toasted

2 eggs, poached

1/2 small avocado, sliced

Baby herbs, to serve

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