Ingredients for 4 people:
400 g kale (cleaned)
100 ml vegetable stock
salt, pepper
1 clove of garlic
1 small onion
2 tbsp butter
3 tbsp vinegar
4 eggs (M)
8 slices of bacon
1 tbsp oil for frying
4 large slices of white bread or toast
50 g Parmesan cheese
2 tbsp high quality olive oil
Parsley to garnish
Preparation:
1. Wash and roughly chop the kale. Cook in boiling salted water for 5 minutes. Drain through a sieve and rinse with cold water. Squeeze well.
2. Peel and finely chop the garlic and onion. Heat the butter in a pan. Fry the garlic and onion until translucent. Add the kale and deglaze with stock. Season with salt and pepper. Bring to a gentle simmer.
3. In a large saucepan, bring water and vinegar to the boil (do not boil). Break eggs one at a time into a cup, then carefully pour into the water. Cook the eggs in boiling vinegar water for 4-5 minutes.
4. Fry the bacon in a pan with a little oil until crispy. Toast the bread and divide it between four plates, spread the kale on top. Then top with bacon and poached eggs. Slice Parmesan over the eggs. Drizzle with olive oil, season with salt and pepper and garnish with parsley.
Preparation time approx. 30 minutes
Nutritional values per portion approx.:
Calories: 439
Joule: 1837
Protein: 21.3 g
Fat: 29,2 g
(No KH information available)
(FoodCentrale by ddp images)
