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Kale, fried chorizo & crusty croutons with a poached egg


Kale, fried chorizo & crusty croutons with a poached egg

A brilliant brunch or speedy supper

A brilliant brunch or speedy supper

Serves 2

Cooks In15 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 465 23%

  • Fat 34.4g 49%

  • Saturates 5.5g 28%

  • Sugars 2.3g 3%

  • Salt 2.00g 33%

  • Protein 14.1g 28%

  • Carbs 26.1g 10%

  • Fibre 0.8g -

Of an adult's reference intake

Ingredients

  • 60 g quality chorizo
  • olive oil
  • 1 slice of crusty bread
  • 150 g kale
  • 1 clove of garlic
  • 2 large free-range eggs
  • 2 tablespoons sherry vinegar

Recipe From

Jamie Magazine

By Laura Fyfe

Method

  1. Roughly chop the chorizo, then add to a medium frying pan with 2 tablespoons of oil. Cook for a few minutes until crisp.
  2. Tear the bread into small chunks, add to the pan and cook for a further minute.
  3. Chop the kale, then peel and chop the garlic. Add to the chorizo and cook for a few more minutes, or until the kale starts to wilt a little.
  4. Meanwhile, poach your eggs.
  5. Add the vinegar to the chorizo pan, season well, and leave to bubble down for a moment.
  6. Remove from the heat and serve with a poached egg on top.

Watch the video: Binging with Babish: Eggs Florentine from Frasier (October 2020).