Caribbean Inspired Breakfast

2 standard portions

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Ingredients

• 3-4 large eggs
• 3-4 cups kale (tightly packed (use callaloo instead))
• ½ cho cho (chopped)
• ½ cup okra (chopped)
• 2 tbsp all purpose seasoning
• ½ cup cherry tomatoes (sliced)
• ½ large avocado (pear) (sliced (use a whole one, if you are not using the Caribbean ones))
• 2 tsp chives
• 1 tsp black pepper
• 1 tsp pink salt

Method

1. Set aside a bowl with cold water.
2. Place the eggs in a medium sized saucepan along with some water.
3. Bring the pan to a boil.
4. Once the water has boiled leave the eggs to cook to your desired preference.
5. Once the eggs have boiled to your liking, use a slotted spoon to place the boiled eggs into the bowl of cold water (this will prevent the eggs from cooking any further.)Leave to cool for a few minutes.
6. After the given time, remove the eggs from the water and remove the outer shell.
7. To cook the kale/callaloo, fill a medium sized saucepan by ¼ with water.
8. Place the steaming basket inside the saucepan so it completely spreads out.
9. Bring the water to the boil with the lid on.Reduce the heat to medium, then place the kale/callaloo, cho cho and okra in the basket.
10. Steam the vegetables until they are fork tender.
11. Once cooked, place the vegetables in a bowl  and season with the all purpose seasoning.
12. Arrange the boiled eggs (whole or halved) with the steamed vegetables, tomatoes and avocado (pear) on a plate.
13. Garnish with chives, black pepper and pink salt to taste.
14. Set white egg with runny yolk - 5-6 minutes
15. Almost set/soft eggs - 7-8 minutes
16. Hard boiled eggs - 10 minutes