• 2 dried chorizo, finely chopped
• 2 cups fresh sourdough crumbs
• 1 Tbsp olive oil
• 200g cavolo nero or kale leaves
• 200g brussels sprouts, leaves separated
• 4 eggs, poached (see tips and tricks)
• Finely grated parmesan, to serve
• ½ cup buttermilk
• 1 Tbsp white balsamic vinegar
• 1 clove garlic, crushed
• Sea salt and cracked black pepper
1. To make the dressing, place the buttermilk, vinegar, garlic, salt and pepper in a bowl and mix to combine. Set aside.
2. Heat a non-stick frying pan over high heat. Add the chorizo and cook, stirring occassionally, for 1-2 minutes. Add the breadcrumbs and cook for a further 4-5 minutes or until golden. Remove from the pan and
3. Add the oil, cavolo nero, brussels sprouts, salt and pepper to the pan and cook for 1-2 minutes or until just wilted. Divide the cavolo nero and brussels sprout leaves between plates, top with the chorizo, breadcrumbs, poached eggs and parmesan. Serve with the buttermilk dressing.
Tips and tricks
Poaching eggs can be tricky, but this method combined with the freshest eggs available will ensure your eggs are perfectly poached:
1. Fill a medium-sized saucepan with water and heat until just simmering. Add ¼ cup white vinegar and use a wooden spoon to create a whirlpool.
2. Crack eggs, one at a time, into a small bowl and gently slip into the water. Cook for 3-4 minutes or until the egg whites are cooked and the yolks are still runny. Remove with a slotted spoon.