Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, sauted kale topped with poached egg + crispy chorizo. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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. While the eggs are cooking, divide the kale and chorizo mixture between two plates.
Sauted Kale Topped with Poached Egg + Crispy Chorizo is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Sauted Kale Topped with Poached Egg + Crispy Chorizo is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook sauted kale topped with poached egg + crispy chorizo using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sauted Kale Topped with Poached Egg + Crispy Chorizo:
- Prepare 1 Handful of Baby Kale (organic, pre-washed)
- Make ready 2 poached eggs
- Make ready 1/4 cup Spanish Chorizo Cold Cuts (lardons)
- Prepare 1/4 cup Honey Lime vinaigrette + Tb mayo
- Take 1 tbsp Chihuahua cheese (optional)
- Take 1 Cilantro garnish
Crecipe.com deliver fine selection of quality Sauteed kale with chorizo and crispy garlic recipes equipped with ratings, reviews and mixing tips. Get one of our Sauteed kale with chorizo and crispy garlic recipe and prepare delicious and healthy treat for your family or friends. Add the kale to the pan, cover, and allow to wilt for two minutes. Stir the kale, then add the beans, pepper and remaining stock.
Instructions to make Sauted Kale Topped with Poached Egg + Crispy Chorizo:
- Poach Eggs
- Pan fry chorizo lardons until lightly crisp
- Prepare dressing by adding the mayo to the vinaigrette + freshly cracked pepper
- Add handfuls of Baby Kale, pull off the heat before kale wilts considerably, and add dressing
- Plating: Kale base, poached eggs on top, sprinkle of chihuahua cheese (optional), cilantro garnish
Add the kale to the pan, cover, and allow to wilt for two minutes. Stir the kale, then add the beans, pepper and remaining stock. Just before serving, add the garlic and sausage back to the pan and toss to combine. Heat the oil in a medium frying pan, and add the chorizo and onion. Add the chile flakes, garlic and kale and cook until the kale is just.
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