When I say I genuinely do like kale, I promise you that’s not me being pretentious for the blog!
I swear.
I’m always scared to put kale in a recipe because I know it will induce eye rolls and winces but I genuinely do love the taste and the texture is a nice, robust break from other leaves.
Sue me.
This is one of those confused meals that doesn’t know whether it sits on the breakfast counter, at the lunch table or eaten on the sofa of an evening.
The beauty of life means that all ideals needn’t be divorced. This meal can be all three.
I go home from work for lunch so for me, this was a big, bad ass lunch which is great because it comes together in minutes which means I can still walk the dog and put a load of washing on.
See. Kale really does get your life together…
So to start with you need the anchovy breadcrumbs. I lied a bit when I said this comes together in minutes because I already had these breadcrumbs in a plastic container because I made them on the weekend – but by all intents and purposes, the breadcrumbs are very easy and quick to make anyway.
But you could totally enjoy this meal without the breadcrumbs if you don’t have the time and / or can’t be bothered.
For the breadcrumbs, drop a fistful of stale bread into a food processor and blitz it up to fine, rubbly breadcrumbs.
In a big pan, drop in a whole ‘peel back’ can of anchovies (oil and all!) and fry them gently until the start melting and falling apart.
Throw the breadcrumbs into the pan with some black pepper and fry them until they start turning golden. Take them off the heat and keep them in a Tupperware box to cool until you need them.
Amazing on salads. Banging on top of mac and cheese. Sprinkled on vegetables. Rolled up with chicken and baked. They’re amazing.
Now for the kale and eggs…
Boil a kettle and put a fistful of kale in a bowl. Cover the kale with the boiling water and leave it to sit for a bit while you do your eggs.
In a big pan, heat a little olive oil. Throw in a handful of small mushrooms – I don’t even bother to chop – and cook them until they started to soften and turn golden.
In a jug, whisk two eggs with a tiny drop of milk and some salt and black pepper.
Now drain the kale, pat it dry and drop it into the pan with the mushrooms.
One the kale starts to heat up, pour in the eggs and turn the temperature down.
Gently stir the eggs – very gently – on a low heat until they start to cook a little but still have a slight creaminess to them.
Spoon everything onto a plate and sprinkle with the anchovy breadcrumbs and a light pinch of dried chilli flakes.
MIKEY AND THE KITCHEN. 