hey guys Toby from foodtube here I’m in
a small white room in London I’m going
to cook for you guys one of my favorite
breakfast for two people that sugar-free
and low-fat it’s kale with baked eggs
chili and feta it’s a great thing to
make on the weekend packed with flavor
one of my favorite healthy breakfast by
the way to start with you guessed it
you’ll probably need some kale kale is
super high in vitamin K which is
essential for blood clotting and for
this kale here I kind of prepped this up
so I’ve basically cut it into about five
centimeter legs knife removed a lot of
the really fibrous stalk which is
actually really good to eat but for this
dish because it’s quite quick cooking
the leaves would actually be way
overcooked before the stalk was ready to
go so get your pan going over a kind of
low to medium heat and the oven stage
left over here is on 180 degrees Celsius
now before this pan gets super hot I’m
going to pop a tablespoon of olive oil
into there and once we get some heat
into their we can pop the kale in this
is one of those recipes where while
things are cooking you can get other
things ready on the go as well so it all
comes together ready at the end now I
like to put some heat in here in this
case I’ll be using these little gnarly
chilies now for this recipe for two
people one small clove of garlic fill
the pan by not putting your hand right
in there but just hovering above and
then we can take a couple of good-sized
handfuls of kale and this will wilt down
quite a lot as well so make sure the
pans right down and now we start to move
quite quickly so for the garlic we’ll
just remove the skin and we want to
quite finely chop this I might just add
a little pinch of salt into the garlic
here which will do a couple of things
it’s going to pick up all that beautiful
moisture that comes out also acts a
little like griptape on a skateboard and
holds the garlic in place why chop now
for the chili if you’ll actually but you
don’t like it’s super hot you can slice
it right down the middle there and
remove the seed just slice it as finely
as you can have a look at this now what
I want to resist doing with this kale is
cooking it too much we’re actually kind
of
cooking here we’re starting this in the
pan and teasing the cattle over the heat
but then we’re going to actually put it
into the oven where it’s going to get
really nice and crispy as well
so from here chilli and garlic can go in
actually put it through this stage
because I felt that with the amount of
oil which is not very much in here the
garlic would just burn if I put it in at
the very beginning and from here we’re
going to pop this whole pan into the
oven for about three to five minutes
until this starts to get a little crispy
okay
this has been in the oven just for a
couple of minutes it’s starting to crisp
up but you don’t want to cook it to the
point where it’s actually starting to go
Brown now this is where the magic
happens take yourself a spoon and just
create sort of four little pockets in
there and then grab your favorite best
quality eggs you guys guessed it we’re
going to drop these straight into each
little pocket there so you need to move
fairly quickly with this okay
as soon as you got the eggs in there
this can go back into the oven for about
two to three minutes okay now we’ve got
some time we can start to pull together
the rest of the flavors so I’ve got some
salty kind of feta there which is so
important to this dish because it’s got
an abundance of flavor but I’m going to
pull together another little combination
of flavors including cayenne pepper and
yogurt so let’s put a good pinch of
cayenne pepper into about two
tablespoons of yogurt a little pinch of
salt and a little bit of pepper and give
this a little bit of a mix it’s these
little trick tips that for me have been
super important in making healthy food I
guess fun to cook but also not making me
feel like I’m going without because when
my wife Georgia asked me all those years
ago to start cooking a healthy diet I
thought I was gonna have to start
cooking rabbit food it’s not true
healthy food can be delicious and
moorish and this is a really great
example of that if we head over to the
oven so these eggs are almost set so I’m
going to take this yogurt mixture and
just start to dab little bits around the
kale
we’ll take some feta at this time as
well sprinkle that around and then more
of this will pop this back into the oven
for about I think no more than two
minutes and this is how I like it
they’re cooked just to the point where
the whites are perfectly set there but
we’ve still got beautiful springy yolks
for me I like to serve this at the table
as is I mean the fact is these whites
have actually kind of meandered through
the kale there and almost a little bit
like a frittata set this so if you did
want to get in there with a spatula and
serve it but why bother you’re just
going to be making more dirty dishes
this dish right here will give you your
daily intake of vitamin b12 which is
great for metabolism I like to finish
this just with a little sprinkling of
cayenne pepper on the ice if you want to
turn this into a super balanced meal you
can even this out with a couple of
slices of rye bread now for the taste
test and take a big mouthful it’s going
to be awkward mmm a cycle my favorite
flavors in one we’ve got garlic and
chili and that kale so crispy and it’s
breakfast with those beautiful high
protein eggs to keep you going right
through the day mmm I hope you guys
enjoyed this recipe for baked eggs kale
chili feta yogurt if you want more
recipes like this head over to my
channel the chef gets healthy the link
is just here and if you guys love a
coffee in the morning just like I do
head over to drinks tube where there’s
loads of coffee recipes the link is here
while you’re there don’t forget to
subscribe to foodtube if you want to
know more about the kind of cooking I do
I’ve written a book called the chef gets
healthy there’s a link right down here
catch you guys next time
you
a small white room in London I’m going
to cook for you guys one of my favorite
breakfast for two people that sugar-free
and low-fat it’s kale with baked eggs
chili and feta it’s a great thing to
make on the weekend packed with flavor
one of my favorite healthy breakfast by
the way to start with you guessed it
you’ll probably need some kale kale is
super high in vitamin K which is
essential for blood clotting and for
this kale here I kind of prepped this up
so I’ve basically cut it into about five
centimeter legs knife removed a lot of
the really fibrous stalk which is
actually really good to eat but for this
dish because it’s quite quick cooking
the leaves would actually be way
overcooked before the stalk was ready to
go so get your pan going over a kind of
low to medium heat and the oven stage
left over here is on 180 degrees Celsius
now before this pan gets super hot I’m
going to pop a tablespoon of olive oil
into there and once we get some heat
into their we can pop the kale in this
is one of those recipes where while
things are cooking you can get other
things ready on the go as well so it all
comes together ready at the end now I
like to put some heat in here in this
case I’ll be using these little gnarly
chilies now for this recipe for two
people one small clove of garlic fill
the pan by not putting your hand right
in there but just hovering above and
then we can take a couple of good-sized
handfuls of kale and this will wilt down
quite a lot as well so make sure the
pans right down and now we start to move
quite quickly so for the garlic we’ll
just remove the skin and we want to
quite finely chop this I might just add
a little pinch of salt into the garlic
here which will do a couple of things
it’s going to pick up all that beautiful
moisture that comes out also acts a
little like griptape on a skateboard and
holds the garlic in place why chop now
for the chili if you’ll actually but you
don’t like it’s super hot you can slice
it right down the middle there and
remove the seed just slice it as finely
as you can have a look at this now what
I want to resist doing with this kale is
cooking it too much we’re actually kind
of
cooking here we’re starting this in the
pan and teasing the cattle over the heat
but then we’re going to actually put it
into the oven where it’s going to get
really nice and crispy as well
so from here chilli and garlic can go in
actually put it through this stage
because I felt that with the amount of
oil which is not very much in here the
garlic would just burn if I put it in at
the very beginning and from here we’re
going to pop this whole pan into the
oven for about three to five minutes
until this starts to get a little crispy
okay
this has been in the oven just for a
couple of minutes it’s starting to crisp
up but you don’t want to cook it to the
point where it’s actually starting to go
Brown now this is where the magic
happens take yourself a spoon and just
create sort of four little pockets in
there and then grab your favorite best
quality eggs you guys guessed it we’re
going to drop these straight into each
little pocket there so you need to move
fairly quickly with this okay
as soon as you got the eggs in there
this can go back into the oven for about
two to three minutes okay now we’ve got
some time we can start to pull together
the rest of the flavors so I’ve got some
salty kind of feta there which is so
important to this dish because it’s got
an abundance of flavor but I’m going to
pull together another little combination
of flavors including cayenne pepper and
yogurt so let’s put a good pinch of
cayenne pepper into about two
tablespoons of yogurt a little pinch of
salt and a little bit of pepper and give
this a little bit of a mix it’s these
little trick tips that for me have been
super important in making healthy food I
guess fun to cook but also not making me
feel like I’m going without because when
my wife Georgia asked me all those years
ago to start cooking a healthy diet I
thought I was gonna have to start
cooking rabbit food it’s not true
healthy food can be delicious and
moorish and this is a really great
example of that if we head over to the
oven so these eggs are almost set so I’m
going to take this yogurt mixture and
just start to dab little bits around the
kale
we’ll take some feta at this time as
well sprinkle that around and then more
of this will pop this back into the oven
for about I think no more than two
minutes and this is how I like it
they’re cooked just to the point where
the whites are perfectly set there but
we’ve still got beautiful springy yolks
for me I like to serve this at the table
as is I mean the fact is these whites
have actually kind of meandered through
the kale there and almost a little bit
like a frittata set this so if you did
want to get in there with a spatula and
serve it but why bother you’re just
going to be making more dirty dishes
this dish right here will give you your
daily intake of vitamin b12 which is
great for metabolism I like to finish
this just with a little sprinkling of
cayenne pepper on the ice if you want to
turn this into a super balanced meal you
can even this out with a couple of
slices of rye bread now for the taste
test and take a big mouthful it’s going
to be awkward mmm a cycle my favorite
flavors in one we’ve got garlic and
chili and that kale so crispy and it’s
breakfast with those beautiful high
protein eggs to keep you going right
through the day mmm I hope you guys
enjoyed this recipe for baked eggs kale
chili feta yogurt if you want more
recipes like this head over to my
channel the chef gets healthy the link
is just here and if you guys love a
coffee in the morning just like I do
head over to drinks tube where there’s
loads of coffee recipes the link is here
while you’re there don’t forget to
subscribe to foodtube if you want to
know more about the kind of cooking I do
I’ve written a book called the chef gets
healthy there’s a link right down here
catch you guys next time
you
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