Chorizo, Egg and Crispy Kale Brunch Rolls

Method

  1. Preheat the oven to 200 fan. Put the kale onto a baking sheet and add 1 tbsp olive oil, smoked paprika and a good punch of salt. Toss together. Bake for 8-10 minutes, turning halfway, until crisp.
  2. Meanwhile, cut the chorizo sausages in half lengthways so each roll gets 3 pieces.
  3. Heat a non-stick pan over medium heat and add 1 tsp of the oil. Put in the chorizo, cut side down and cook for 3-4 minutes a side until crispy.
  4. Whilst the chorizo cooks, heat a large frying pan over a medium heat and add the remaining oil. crack in the eggs and season each one with oil. Cook for 4-5 minutes until the whites are set.
  5. Mix the mayo with the harissa and a pinch of salt. Slather it on the bottom of all the buns.
  6. To serve, put the chorizo onto the buns with the mayo and then top with loads of kale, put the eggs on top and add the bun lids. Grab a mimosa and tuck in.

Ingredients

Serves 4

100g kale leaves, stalks removed
2 tbsp + 1 tsp olive oil
2 tsp smoked paprika, plus extra for sprinkling
250g chorizo sausages
4 eggs
80g mayonnaise
1 tbsp rose harissa
4 brioche buns
Salt

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