Kale, Tomato & Poached Egg on Toast Recipe

Preheat the oven to 375°F.

Place the bread slices on a baking sheet and toast in the oven until golden and crispy, about 10 minutes.

In the meantime, bring a large pot of water to a gentle simmer.

Crack each egg into a small bowl or cup.

Gently pour the eggs, one at a time, into the simmering water and cook for 3-4 minutes for a medium poached egg.

Using a slotted spoon, carefully remove the poached eggs from the water and transfer to a plate lined with paper towels to drain any excess water.

In a large skillet, heat olive oil over medium heat.

Add the chopped kale and sauté for 2-3 minutes until wilted.

Add the cherry tomatoes, season with salt and pepper, and cook for an additional 2-3 minutes until the tomatoes are slightly softened.

To assemble, place a toasted bread slice on each plate.

Divide the sautéed kale and tomatoes evenly among the bread slices.

Top each with a poached egg.

Season with additional salt and pepper if desired.

Serve immediately.