1 multigrain bagel, toasted
1 egg, poached
50g haloumi, sliced
1 cup mixed cherry tomatoes, halved
2 cups kale, stems removed, leaves chopped
2 cloves garlic, grated
1 tbsp extra virgin olive oil
Salt and pepper
½ avocado, smashed
Chives, chopped, to serve
In a frypan, sauté kale with olive oil and garlic for a few minutes to wilt. Season with salt and pepper.
Fry the haloumi in the same pan as the kale until golden.
Spread avocado on the base of the toasted bagel. Top with tomatoes, sautéed kale, haloumi, and top with a poached egg and chives. Season with salt and pepper.