Easiest Way to Prepare Appetizing Sauted Kale Topped with Poached Egg + Crispy Chorizo

Sauted Kale Topped with Poached Egg + Crispy Chorizo. You'll notice that kale is mentioned first in the title, and that's no mistake. This recipe from Nigella Lawson's How to Eat calls for nearly a bunch of kale per person, which kind of makes the poached egg on top look a little lost. Of course, it's true that the kale is cooked for a few minutes in boiling water, so it does wilt to a more manageable size.

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. Add the vinegar to the chorizo pan, season well, and leave to bubble down for a moment. You can have Sauted Kale Topped with Poached Egg + Crispy Chorizo using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sauted Kale Topped with Poached Egg + Crispy Chorizo

1. You need 1 of Handful of Baby Kale (organic, pre-washed).
2. Prepare 2 of poached eggs.
3. It's 1/4 cup of Spanish Chorizo Cold Cuts (lardons).
4. Prepare 1/4 cup of Honey Lime vinaigrette + Tb mayo.
5. You need 1 tbsp of Chihuahua cheese (optional).
6. Prepare 1 of Cilantro garnish.

Remove from the heat and serve with a poached egg on top. Now, I poach eggs properly without anxiety, and if you're interested in my method (though you might well be very happy with your own) see recipe intro. Drain the kale well and then stir into the chorizo. Put the egg in to poach and when it is ready, turn the orange-spliced kale on to a plate or bowl and add the poached egg on top.

Sauted Kale Topped with Poached Egg + Crispy Chorizo step by step

1. Poach Eggs.
2. Pan fry chorizo lardons until lightly crisp.
3. Prepare dressing by adding the mayo to the vinaigrette + freshly cracked pepper.
4. Add handfuls of Baby Kale, pull off the heat before kale wilts considerably, and add dressing.
5. Plating: Kale base, poached eggs on top, sprinkle of chihuahua cheese (optional), cilantro garnish.

Heat the oil in a medium frying pan, and add the chorizo and onion. Stir in the potatoes, paprika and some seasoning. Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and. Carefully remove the eggs with a slotted spoon and place on a plate to drain. Cupping the eggs in your hand, tip the plate to pour off the excess water.