Winter Year Round Eggs Salads and Vegetables

Kale, chorizo and egg on toast


This dish makes an excellent and simple winter meal. It’s easy to make, sufficiently substantial and delicious without the chorizo too, if you want a vegetarian option.

There’s masses of kale around at the moment, but you could always use chard or spinach instead if you prefer. Likewise, if poaching an egg seems a step too far, try soft boiling and peeling it.

Photo by Paul Winch-Furness

Serves 1


100g kale, tough stalks removed, roughly chopped

1tbsp olive oil

A few slices of cooking chorizo

1/2 clove garlic, sliced

1/2 red chilli, deseeded and chopped

1tsp cumin seeds

1 poached or soft boiled egg (peeled)

1 slice toast



  • Bring a large pan of salted water to the boil and cook the kale for 4 minutes or until completely tender. Drain and set aside.
  • Heat the oil in a frying pan over a medium heat and fry the chorizo slices on both sides until brown. Add the garlic, chilli and cumin and fry a little to soften the garlic, without letting it brown.
  • Add the cooked kale and season to taste with salt and pepper. Toss the pan a little to coat everything with the chorizo infused oil.
  • Cook your eggs and make your toast then pour a little oil over each slice of toast, cover with the kale and place an egg on top.


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