Poached eggs with cauliflower toasts, kale and dukkah


This delicious ensemble is a serious treat, one of my all-time favourites. Cauliflower toasts give the poached eggs something to sit on and add texture without the need for bread.

Serves 2


1 whole cauliflower, outer leaves removed, washed
3 tablespoons cold-pressed olive oil
2 tablespoons dukkah or lightly crushed cumin seeds, plus extra to serve
2 tablespoons cold-pressed olive oil
1 tablespoon butter
2 garlic cloves, thinly sliced
½ medium red chilli (optional), finely sliced
6–8 kale or cavolo nero leaves, on the large side, washed and centre stalks stripped out
4 free-range eggs

To serve

Cold-pressed extra virgin olive oil
Juice of ½ lemon
A few twists of pepper


Preheat the oven to 200°C/gas mark 6 and line a baking tray with baking paper. Cut the cauliflower across into 4 slices of ‘toast’ about 1.5–2cm thick. Drizzle with some of the oil, sprinkle with dukkah, place the toasts on your tray and pop into the oven for about 30 minutes until they start to turn lovely and golden.

After 20 minutes, melt the oil and butter in a medium, lidded casserole over a medium heat. Add the garlic and chilli (if using), stir for 30 seconds, add the kale then a few tablespoons of water and a pinch of salt. Cover tightly with the lid and braise for 10 minutes, stirring occasionally. You may need to turn the heat down or add a little extra water if it is cooking too furiously.

Place a wide casserole style dish over a high heat and fill it with boiling water from the kettle. Bring it to a light simmer and add a pinch of salt. Carefully crack one egg into a cup then gently pour it into the simmering water. Repeat with the remaining eggs and cook to your liking. Depending on their size, a soft poached egg takes about 2 minutes and a soft to firm one needs about 4 minutes.

When everything is ready, place the cauliflower toasts onto warm plates, top with the eggs and place the kale alongside. Sprinkle over a little extra dukkah, give a drizzle of cold-pressed extra virgin olive oil, a squeeze of lemon over the kale and a few twists of pepper.

This recipe is featured in Nourish: Mind, Body and Soul, by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, priced £19.99. Photography by David Loftus.