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Kale, fried chorizo and crusty croutons with a poached egg
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Kale, fried chorizo & crusty croutons with a poached egg

A brilliant brunch or speedy supper

Kale, fried chorizo and crusty croutons with a poached egg
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15 mins
Not Too Tricky

serves 2

nutrition per serving

4
6
4
.
6

Calories

23%

3
4
.
4
g

Fat

49%

5
.
5
g

Saturates

28%

2
.
3
g

Sugars

3%

2
g

Salt

33%

1
4
.
1
g

Protein

28%

2
6
.
1
g

Carbs

10%

0
.
8
g

Fibre

-

of an adult’s reference intake

Recipe From

Jamie Magazine

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

  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.

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