Kale, fried chorizo & crusty croutons with a poached egg

A brilliant brunch or speedy supper

Kale, fried chorizo & crusty croutons with a poached egg

Kale, fried chorizo & crusty croutons with a poached egg

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
Recipe From

Jamie Magazine

By Laura Fyfe
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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
Tap For Ingredients

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.
Recipe From

Jamie Magazine

By Laura Fyfe