Instructions

1. Put a pan of water (about 5 cm deep) on the cooker and bring to the boil.
2. Meanwhile, heat the oil in a wok, add the garlic & spring onions and stir-fry for 30 seconds then add the kale and soy sauce. Keep stirring for a minute, scatter the sesame seeds on top, then put a lid on and turn down the heat.
3. Cut the bagels in half and toast them.
4. When the water is boiled, add the vinegar, make a twirl with spoon and add the eggs, one-by one (it might help to put each in a small cup first). Cook for 2 minutes.
5. Put the toasted bagels on two plates, butter them if you want (or you can add miso, pesto or any kind of spiced spread/paté).
6. Remove the eggs from the water with a slotted spoon and put them in the holes of the bagels, then spoon the kale around them. Season with salt&pepper and dust each egg with a pinch of sesame seeds.