Poached eggs on cavolo nero with toast and pecorino

Ingredients

For 1 serving

• Eggs2
• Tuscan kale250 g
• Cooked cannellini beans80 g
• Garlic1 clove
• Chili pepper0.3
• Whole wheat bread60 g
• Pecorino10 g
• White wine vinegar1 tablespoon
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

In season: November – March

Method

1. Put a pan of water on for the cabbage and a small pan of water with the white wine vinegar for the eggs. Wash the cavolo nero, remove the central rib and cut the leaves into strips; drain and rinse the cannellini beans.
2. When the water boils, salt it and cook the cavolo nero for 5 minutes, until tender; drain and squeeze lightly.
3. Heat half the oil in a frying pan over medium heat with a crushed garlic clove and the chilli, add the cabbage and beans and sauté for 4–5 minutes, until hot and well flavoured; salt and remove the garlic.
4. Meanwhile toast the wholemeal bread for 2–3 minutes, until crisp, and rub it with the remaining garlic, cut in half.
5. When the egg water is barely simmering, crack an egg into a cup, stir the water into a whirlpool and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk soft. Repeat with the remaining eggs and lift them out with a slotted spoon.
6. Pile the cabbage and beans on the toast, top with the eggs and finish with shavings of pecorino and the remaining oil.