This recipe makes the perfect light brunch or lunch. Beautifully crispy kale pairs so well with creamy, garlicky yoghurt and soft eggs that have been fried in tumeric.

Brunch has to be my favourite meal ever, but it’s not exactly the healthiest. Eggs ladelled in hollandaise sauce, crispy bacon and sausages, stacks of pancakes…

And sometimes, you just want something healthy that’s going to taste amazing but won’t be too heavy. That;s where this recipe comes in. Crispy roasted kale, salty and garlicky coriander yoghurt and bright tumeric eggs, it really is a winner. Topped with spring onions tops, jalapeños and coriander add a bright, vibrant finish. For a treat, you can even add a rasher (or two, I don’t judge) of bacon!

This recipe only takes around 20 minutes to make and is really simple. It makes the perfect brunch or a light lunch that will make you feel good for the rest of the day.

I hope you enjoy!

Tumeric eggs with crispy kale and garlic yoghurt

Preparation time: 5 mins

Cooking tim: 20 mins

Servings: 2

Ingredients

• 1/2-2/3 of a bag of kale
• Oil, salt, pepper
• 1/2 tsp garlic granules
• 4 tbsp of low fat greek yoghurt
• 1 tsp lemon juice
• 1 small handful of coriander, roughly chopped
• 2 free range eggs
• 1/2 tsp tumeric

Optional toppings:

• Bacon
• Jalapeños
• Coriander
• Spring onion tops

How to make tumeric eggs and kale

1. Preheat the oven to 190 degrees C. Place the kale in a baking dish (cook a lot, it wilts down in the oven), drizzle with oil and season well. Toss to coat the kale in the oil.
2. Once the oven has preheated, place the kale in the oven and roast for 15-20 minutes or until the kale has become crispy and tender. If you’re adding bacon, put two rashers on a baking tray and add to the oven with the kale. Cook until crispy and golden.
3. Meanwhile, put 4 tablespoons of yoghurt in a bowl. Season with salt, pepper and a squeeze of lemon and then add 1/4-1/2 a teaspoon of garlic granules. These are really strong so don’t overdo it! Finely chop a small handful of coriander and add to the bowl and stir well. Taste and adjust seasonings to taste.
4. When the kale and bacon are nearly cooked, add a little oil to a frying pan and turn the hob up to medium-high heat. Crack two eggs (gently) into the pan and cook. When the eggs are about a minute or two from being cooked, add 1/2 teaspoon of turmeric powder to the oil, and baste the eggs with the turmeric oil. This will turn them beautifully yellow and will also help the tops to set.
5. While the eggs are cooking, finely chop a little coriander, a few pickled jalapeño slices and a few spring onion tops.
6. Once everything is ready, coat the bottom of a plate with the yoghurt. Add the crispy kale on top and the bacon (if using). Finally, place the gorgeously yellow egg on top of the kale, add the toppings of your choosing and finish with a crack of black pepper.

For a vegan alternative, replace the yoghurt with a neutral vegan alternative (like soy yoghurt). Ditch the egg and opt for a slice or two of toasted sourdough. Place the vegan yoghurt on the toast and top with the crispy kale and toppings for a healthy, green vegan toast.

You can also add toasted sourdough to this recipe to bulk it out for a bigger lunch.

Like eggs? Why not try my: Spanish bolognese with eggs or Fakeaway: sausage and egg muffin.

Want mroe healthy recipes? Why not try my Healthy Salmon Salad, Mango-chutney feta with lentil salad or Panzanella Salad.

Want more vegan ideas? Check out my Vegan recipes.