Roasted Kale and Egg on Toast

<span itemprop="name">Roasted Kale and Egg on Toast</span>


  • large handful of kale
  • 1 tbsp. oil
  • salt and pepper to taste
  • 1 slice of bread
  • 1 egg
  • cashew cream
  • paprika for garnish


  1. Rip up the kale, toss with a little oil and salt, roast in a hot oven for about 5 minutes, you are looking for some dry crispy edges.
  2. Toast your bread and cook your egg how you like it, fried, over easy or poached.
  3. Spread a thick layer of cashew cream over the toast, top with the roasted kale and egg, garnish with a sprinkle of paprika.

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