Braised Brussels Sprouts & Kalettes with Speck and Poached Eggs

Cook Time 20 minutes

Servings 2

Ingredients

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
1/2 a lemon, juiced
2 tbsp white vinegar
2 eggs
Salt and pepper
Grated Parmesan or pecorino, to garnish

Method

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.

Previous
Previous

Braised Butter Beans with Poached Eggs and Salsa Verde

Next
Next

Braised Beef Wrapped in Crispy Fillo Pastry