Kale, fried chorizo & crusty croutons with a poached egg

Name: Kale, fried chorizo & crusty croutons with a poached egg
Total time: 15 min
Yield: 2
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

A brilliant brunch or speedy supper

Dairy-freedf

Serves 2

Cooks In15 minutes

DifficultyNot too tricky

Jamie Magazine Eggs Dinner for two Kale Quick fixes Mains

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

Jamie Magazine

By Laura Fyfe

Tap For Method

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

Tap For Method

Jamie Magazine

By Laura Fyfe

Tap For Ingredients

Method

Roughly chop the chorizo, then add to a medium frying pan with 2 tablespoons of oil. Cook for a few minutes until crisp.
Tear the bread into small chunks, add to the pan and cook for a further minute.
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.
Meanwhile, poach your eggs.
Add the vinegar to the chorizo pan, season well, and leave to bubble down for a moment.
Remove from the heat and serve with a poached egg on top.