Direction

Instructions:
1. Start by toasting the bread slices in a toaster or on a pan until they are lightly golden and crispy.

2. Wash the kale leaves and remove the tough stems. Tear the leaves into smaller pieces and set aside.

3. Cut the tomatoes into thin slices and set aside.

4. In a shallow pan, bring water to a boil. Add a splash of white vinegar to the water. This will help the eggs stay together when poaching.

5. Crack each egg into a small bowl or cup. This will make it easier to slide them into the water when poaching.

6. Gently slide the eggs one by one into the boiling water. Let them cook for about 3-4 minutes for a soft yolk, or longer for a firmer yolk.

7. While the eggs are poaching, heat a drizzle of olive oil in a pan over medium heat. Add the torn kale leaves and sauté for 2-3 minutes until slightly wilted. Season with a pinch of salt, pepper, garlic powder, onion powder, and dried oregano.

8. Place the toasted bread slices on a serving plate. Top each slice with a layer of sautéed kale, followed by tomato slices.

9. Once the eggs are done poaching, carefully remove them from the water using a slotted spoon and place one on top of each toast.

10. Drizzle a little more olive oil over the eggs and season with a pinch of salt and pepper.

11. Serve immediately and enjoy your delicious and nutritious kale, tomato & poached egg on toast