Kale, fried chorizo & crusty croutons with a poached egg
15 min·Fusion
Kale, fried chorizo & crusty croutons with a poached egg
Ingredients
For the croutons
- 200g sourdough bread, roughly chopped
- 2 tbsp olive oil
- 1 garlic clove, crushed
For the kale & chorizo
- 1 tbsp olive oil
- 150g chorizo, sliced
- 1 bunch of kale, torn
- 2 large eggs
- 1 tbsp white wine vinegar
Instructions
8 steps
- 1
Preheat the oven to 200°C/400°F/gas mark 6.
- 2
Toss the sourdough bread with olive oil and crushed garlic, then spread onto a baking tray and bake for 10-12 minutes, or until golden and crisp.
12 min - 3
Meanwhile, heat 1 tbsp of olive oil in a large frying pan over a medium heat.
- 4
Add the chorizo and cook for 5-6 minutes, or until crispy.
6 min - 5
Add the kale to the pan and cook for 2-3 minutes, or until wilted.
3 min - 6
Fill a saucepan with water and bring to a boil. Add the white wine vinegar.
- 7
Crack the eggs into the boiling water and cook for 3-4 minutes, or until the whites are set and the yolks are runny.
4 min - 8
Divide the kale and chorizo between two plates, top with the croutons and a poached egg, and serve immediately.
For the croutons
For the kale & chorizo
Progress
0 / 8 steps
