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

Sauted Kale Topped with Poached Egg + Crispy Chorizo. Here is how you cook that. Ingredients of Sauted Kale Topped with Poached Egg + Crispy Chorizo. How to Prepare Tasty Sauted Kale Topped with Poached Egg + Crispy Chorizo.

Asparagus and Bacon quiche. fry deviled eggs (portuguese ovos verdes ) step by step. boil the eggs in salty water. peel them and cut them in alf. take the yolks out. mix all the ingredients with the egg yolks. fill each alf of the white egg with the mix. on the side set two bowls one with the two slightly beaten eggs another with flour mix with banking powder. Heat the oil in a medium frying pan, and add the chorizo and onion. Stir in the potatoes, paprika and some seasoning. You can cook 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. Prepare 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. It's 1/4 cup of Honey Lime vinaigrette + Tb mayo.
5. It's 1 tbsp of Chihuahua cheese (optional).
6. You need 1 of Cilantro garnish.

But don't reserve these chorizo potatoes for breakfast and brunch. Served as a side dish they are perfect! A juicy chicken breast or perfectly grilled steak, some sauteed kale and a side of chorizo hash….lush! Or for something a bit different, add a pan-fried fillet of fish.

Sauted Kale Topped with Poached Egg + Crispy Chorizo instructions

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.

Add eggs, season with salt and pepper, and cook, spooning the hot fat over the top of the eggs so they set rapidly. Continue to cook until whites are barely set and frizzled around the edges, but yolk is still runny. Top asparagus with fried eggs, chorizo bits, and chorizo fat. 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.