Chorizo and Kale Hash With A Poached Egg
6th April 2015
New You Boot Camp Parsnip Hash Browns
6th April 2015
Ingredients
- 1 tsp coconut oil
- 2 eggs lightly beaten
- 4 semi- dried tomatoes roughly chopped
- 25 g feta cheese crumbled
Servings:
Instructions
- Heat the oil in a small frying pan, add the eggs and cook.
- Swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half.
- Cook for 1 min more before sliding onto a plate.
- Enjoy!
