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Kale, fried chorizo & crusty croutons with a poached egg
A brilliant brunch or speedy supper
Dairy-free
df
Kale, fried chorizo & crusty croutons with a poached egg
A brilliant brunch or speedy supper
Dairy-free
df
Serves
Serves
2
Time
Cooks In
15 minutes
Difficulty
Not too tricky
Jamie Magazine
Eggs
Dinner for two
Kale
Quick fixes
Mains
Nutrition per serving
Plus
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
Recipe From
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
Recipe From
Jamie Magazine
By Laura Fyfe
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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.
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Recipe From
Jamie Magazine
By Laura Fyfe
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