Ingredients
- Poached Hens Eggs:
- 4 x English hens eggs
- 1.5 litre boiling water
- Toasted Kale & Tropea Onions:
- 2 x calcot onion
- 3-4 x tropea onions
- 7 x leaves of kale
- 50ml x extra virgin olive oil
- Sea salt & cracked black pepper (to taste)
10 mins
Preparation time
30 mins
total time
2 people
serving
method
Step 1
Peel the first layer off one calcot onion and one tropea onion. Remove the top of the stem, cut the bulb base in half. Add to a heated pan of olive oil and sizzle for 1-2 mins until soft
Step 2
Add the kale and a pinch of salt, and allow to caramelise/toast without moving for 3-4 minutes on a medium heat
Step 3
For the eggs, heat the water in a sauté pan.Sieve four eggs through a colander with a bowl placed underneath to catch the excess egg white, and place the sieved eggs into a small clean bowl
Step 4
Swirl the water with medium force and gently drop the sieved eggs into the pan. Poach the eggs for 2-3 minutes until they display a strong set white
Step 5
Turn the onions so all sides are caramelised. Plate the eggs with the caramelised onions and kale
Step 6
Sprinkle with slices of raw julienne and toasted tropea onions, followed with cavolo nero and salt
Enjoy!
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