Cheesy Eggs with Kale & Peanut Rāyu
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Cheesy Eggs with Kale & Peanut Rāyu
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Author:
Katie Sanderson
This recipe is inspired by a dish on the Breakfast Menu at The Fumbally, a well renowned café in Dublin where Jasper and I first met and where White Mausu’s journey began.
Ingredients
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2 slices | Sourdough bread
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Generous glugs | Olive oil
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½ packet | Kale
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100g | Semi soft cheese
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1 clove | Garlic, finely chopped
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4 | Eggs, cracked into a bowl (not mixed)
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Generous dollop | Peanut Rāyu
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Salt & pepper
Directions
Oil your sourdough on one side and place under the grill to blacken.
Fry the kale in batches in a hot pan with some olive oil, salt and pepper. Remove from the pan and leave to one side.
In the same pan, once hot, add another generous glug of olive oil and be ready for the next bit as it goes fast.
Add your cheese; it should start melting immediately. Let it be for a couple of seconds before adding your garlic.
When sizzling and starting to colour slightly, add your bowl of eggs (all eggs need to be added at the same time to ensure even cooking).
As the whites start to cook, add salt and pepper.
Pierce the yolks (not with a fork) and fold into the mixture, incorporating into the whites whilst still remaining slightly separate. Fold approx. 4 times until the eggs are cooked but still soft (this whole process should only take about 20 secs).
Divide the eggs between the two slices of sourdough bread, top with the kale and a generous dollop of Peanut Rāyu.
Recipe Note
NB Don’t cook more than 6 eggs at a time (3 portions). Because it’s such a fast dish to make, it doesn’t take any time at all to make up a few batches.