Kale, fried chorizo and crusty croutons with a poached egg

Kale, fried chorizo & crusty croutons with a poached egg

Name: Kale, fried chorizo & crusty croutons with a poached egg
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 60g quality chorizo; olive oil; 1 slice of crusty bread; 150g kale; 1 clove of garlic; 2 large free-range eggs; 2 tablespoons sherry vinegar

A brilliant brunch or speedy supper

Dairy-free

15 mins

Not Too Tricky

serves 2

nutrition per serving

Calories

23%

Fat

49%

Saturates

28%

Sugars

Salt

33%

Protein

28%

Carbs

10%

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Laura Fyfe

Ingredients

60g quality chorizo

olive oil

1 slice of crusty bread

150g kale

1 clove of garlic

2 large free-range eggs

2 tablespoons sherry vinegar

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.