Tuesday, 30 December 2014

Purple Kale Brunch

Purple Kale, Eggs and Hot Beans

Feeds - 4
Preparation Time - 10 minutes
Cooking Time 10-15

Ingredients - 
6 Organic / Free Range Eggs - Whisked
Tablespoon of Philadelphia or creme fraiche
Chunk of feta- Roughly broken up
Sprinkle of Salt /Freshly ground black pepper

Glug of rapeseed oil
1 White onion - Cut in half then finely sliced
4 Handfuls of purple kale - Roughly chopped into bite sized pieces
Handful of fresh oregano (dried works too) - Roughly chopped
Sprinkle of sea salt and white pepper
2 Avocados- Diced

1 Tin of beans
1 Ancho chilli -Chopped in half (optional)
Big glug of brown sauce (the Guinness one's pretty good)
1 Tbsp of Chipotle Tabasco or similar smoked chipotle sauce
Big sprinkle of white pepper
-To take them to the next level add 50g of grated mature cheddar

OPTIONAL- Good quality Bacon- grilled until crisp

If you're serving with bacon get the bacon in the oven or under the grill straight away. Cook on a medium to high heat until crispy.

Get your beans on ASAP so they can cook and stew. Place all ingredients in a saucepan and cook on a medium to low heat for at least 10 minutes. 

In a large frying pan add the oil and chopped onions, cook on a medium to low heat for 3-4 minutes until the onion starts to soften then add in the kale and fresh herbs, cook for a further 2 minutes then set to one side. 
Add the whisked eggs, philadelphia and seasoning to the a non stick pan (or add a knob of butter) and allow the eggs to set/cook slightly before moving with a spatula - you're aiming for a slightly wet but sturdy egg. Once the eggs are cook add back in the kale and gently combine, sprinkle in the diced avocado and you're ready to serve.

Stack it all up on a plate and you're set. I love this dish :-)

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