Jacqueline Alwill’s Garlic Toasted Brussels & Eggs

(Serves 1)

Total: 402 Calories

150g brussels sprouts, trimmed and halved
4 kale leaves, stalks removed, leaves roughly torn
1 teaspoon olive oil
1 garlic cloves, peeled and sliced
5ml / squeeze lemon juice
1 tablespoon (20g) parmesan
2 eggs – fry, scramble, poach or boil
Sea salt and black pepper, chilli flakes (optional)
To Serve:
1 regular (32g) piece wholegrain toast (no butter)


  1. Heat a small fry pan on medium to high heat and add coconut oil and garlic and cook for 1 minute.
  2. Add brussels sprouts and kale, then pop a lid or cover over the pan and cook 5 minutes, tossing  frequently.
  3. Remove lid, add lemon and parmesan and cook a further 2-3 minutes.
  4. Remove from heat and serve with eggs, whole grain toast, sea salt, black pepper and chilli flakes.