Poached eggs on mashed potato and cavolo nero

Ingredients

For 1 serving

• Eggs2
• Potatoes220 g
• Reduced-fat milk50 ml
• Tuscan kale150 g
• Garlic1 clove
• Grana Padano10 g
• Extra virgin olive oil2 teaspoons
• White wine vinegar1 tablespoon
• Saltto taste

Contains: lactose, eggs, sulphites,

In season: November – March

Method

1. Peel the potatoes and cut them into pieces of about 3 cm; put them in a pan of cold salted water, bring to the boil and cook for 15 minutes, until a fork slides through easily.
2. Meanwhile strip the cavolo nero from its central rib, wash it and cut it into strips. Heat the oil in a frying pan over medium heat with the crushed garlic and sauté the cavolo nero with a pinch of salt and a splash of water for 8 minutes, until tender; remove the garlic.
3. Warm the milk. Drain the potatoes, mash them straight away with a ricer and beat in the hot milk and grated Grana Padano until the mash is creamy; season with salt.
4. Bring a small pan of water at least 8 cm deep to a simmer with the white wine vinegar; crack each egg into a small cup, stir a whirlpool with a spoon and slide in one egg at a time. Cook for 3 minutes, until the white is set and the yolk soft, and lift out with a slotted spoon.
5. Build the plate with the mash, the cavolo nero and the eggs on top.