Basted eggs with kale, lemon + chilli

Basted eggs with kale, lemon + chilli

By
From
A Lot on Her Plate
Serves
2
Photographer
Helen Cathcart

I first had basted eggs in Oregon, where – being a proper egg geek – I was intrigued to learn about this cooking method which is a cross between poaching and frying. This is such a quick and simple recipe, it’s something I usually turn to when there’s not much food in the house, but I fancy a substantial but not too sinful start to the day. In this recipe the kale is steamed lightly when the eggs are almost done, then tossed in some lemon juice and chilli and eaten with the soft-yolky eggs and some toasted sourdough.

Ingredients

Quantity Ingredient
2 thick slices sourdough bread
rapeseed or vegetable oil, for greasing
2 eggs
small knob butter
50g kale, washed and stems removed
1/2 lemon, for squeezing
extra-virgin olive oil, for dressing
pinch red chilli flakes
salt
freshly ground black pepper

Method

  1. The eggs cook really quickly, so it’s best to put your toast on first. Grease a nonstick frying pan with a little bit of oil, and set over a medium–high heat. When it’s hot, crack in the eggs, and then add the butter and about 2 tablespoons of water. Cover with a lid or a plate and leave to cook for 1 minute. Add the kale leaves, cover and cook for another minute or two. Turn off the heat and remove the kale from the pan, toss in a little lemon juice, olive oil and chilli, and divide between plates with the eggs and toast. Season with salt and pepper and serve straight away.
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