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Poached eggs with cauliflower toasts, kale and dukkah
Keep breakfast low carb and make cauliflower toasts instead. They give the poached eggs something to sit on and add texture without the need for bread. Recipe from Nourish: Mind, Body & Soul by Amber Rose.
Prep Time 10 min
Cooking Time 30 min
- 1 whole cauliflower
- 2tbsp olive oil
- 2tbsp dukkah spice mix or
- lightly crushed cumin seeds, plus extra to serve
- 2 garlic cloves, thinly sliced
- ½ medium red chilli, finely sliced (optional)
- 6–8 large kale or cavolo nero leaves, centre stalks removed
- 4 poached eggs and squeeze lemon juice, to serve
- Heat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper. Cut the cauliflower across into 4 slices about 1.5–2cm thick, drizzle with 1tbsp of the olive oil, then sprinkle over the dukkah or crushed cumin. Put the cauliflower in the prepared tray and roast for 30 min or until golden.
- After 20 min, heat the remaining olive oil in a medium, lidded casserole over a medium heat. Add the garlic and chilli (if using) and stir for 30 sec, then add the kale or cavolo nero, along with a few tablespoonfuls of water. Cover with the lid and braise for 10 min, stirring occasionally. You may need to turn the heat down or add a little extra water if it’s cooking too furiously.
- Divide the cauliflower toasts among 4 warmed plates and top each with a poached egg. Serve the blanched kale or cavolo nero alongside, sprinkled with a little extra dukkah or cumin and a squeeze of lemon juice.