4 thick slices of speck or pancetta (about 100g), finely chopped into lardons
½ clove garlic, finely sliced
½ a long red chilli, finely sliced
4 spring onions (pale parts only), finely sliced
100g red Brussels sprouts, trimmed and cut into halves or quarters
100g kalettes, cut in half
½ bunch English spinach leaves, stalk trimmed
Juice of half a lemon
2 tbsp white vinegar
Salt and pepper
Grated Parmesan or pecorino, to garnish
In a large sauté pan or wok, add speck over a medium heat and cook for 2-3 minutes until it begins to go golden brown and the fat renders. Add the garlic, chilli and spring onion and cook for a further minute until the garlic begins to go golden.
Now add the Brussels sprouts and cook for a few minutes. Then add the kalettes and spinach and toss in the fragrant speck and garlic oil until everything is coated. Squeeze over the lemon juice and add a small pinch of salt, and toss again. Turn off the heat but keep everything in the pan as you prepare the eggs.
Fill a medium-large saucepan with water and bring to the boil, then add the vinegar and turn down to a simmer. Create a whirlpool effect in the water by stirring with a large spoon in a circular direction. Gently crack eggs individually into a small bowl or glass and one at a time, pour them into the centre of the whirlpool in the water. Poach for 3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt and pepper.
Portion the braised vegetables onto two plates, make a nest in the centre and place the egg in the middle. Garnish with freshly grated cheese.