Preheat the oven to 350 °F (170 °C).

Finely chop the kale and cut the cherry tomatoes in half.

In a baking dish, add the coconut butter and kale.

Bake for about 25 minutes or until kale is crisp

Poach the egg at the same time. Bring approximately 1 litre of water to boil in a saucepan. Break the egg into a cup. Set aside. When the water is boiling, give a swirling motion to the water by spinning it with a whisk.

The swirling movement will allow the egg white to wrap the yolk immediately. Poach the egg for 3 to 4 minutes.

On a plate, put the kale and add the cherry tomatoes. Add the poached egg on top and then the walnuts and maple syrup.