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Kale, poached egg and smoked salmon toast topper recipe

Kale, poached egg and smoked salmon toast topper recipe

12 ratings

Smoked salmon with eggs has long been a favourite at the breakfast table and now it's been given an autumnal refresh. Paired with protein-rich curly kale and with a kick of red chilli, this toast topper is the ideal start to your morning. See method

  • Serves 1
  • 10 mins to prepare
  • 272 calories / serving
  • Healthy
  • Dairy-free


  • 1 egg
  • 1 slice Tesco Finest dark rye and sunflower farmhouse loaf
  • 25g curly kale
  • ½ tsp olive oil
  • 30g smoked salmon
  • ¼ red chilli, sliced

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    3g 14%
  • Sugars

    2g 2%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 18.5g Protein 19.3g Fibre 1.9g


  1. Poach the egg for 3 mins for a runny yolk or 4 mins for a set yolk. Remove and drain on kitchen paper.
  2. Meanwhile, toast the bread. Put the kale in a colander and pour over boiling water to wilt.
  3. Drizzle the toast with oil, then top with the kale, smoked salmon, the egg and chilli.

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