Cheesy Eggs with Kale & Peanut Rāyu
Soft, cheesy eggs piled onto charred sourdough with crispy kale and a generous drizzle of spicy Peanut Rāyu. Packed with rich, savoury flavour and plenty of crunch, this quick and comforting breakfast is perfect for lazy weekends or an easy brunch.
Serves
2
Featuring
White Mausu Peanut Rāyu
Ingredients
2 slices sourdough bread
Generous glug of olive oil
½ bag kale
100g semi-soft cheese, such as Camembert or Taleggio
1 garlic clove, finely chopped
4 eggs, cracked into a small bowl (not mixed)
Generous dollop of White Mausu Peanut Rāyu
Salt and pepper, to taste
All ingredients are available to purchase in our Farm Shop
Method
- Drizzle one side of each slice of bread with olive oil and grill until deeply charred. Set aside.
- Heat a little olive oil in a large frying pan. Fry the kale in batches with salt and pepper until softened and slightly crisp. Remove and set aside.
- Return the pan to a high heat and add a generous glug of olive oil. Add the cheese and allow it to melt for a few seconds, then add the garlic.
- When sizzling and starting to colour slightly, add your bowl of eggs. As the whites start to cook, add salt and pepper.
- As the whites begin to set, pierce the yolks and gently fold the eggs into the whites, keeping some separation between them. Fold for around 20 seconds, until cooked but still soft.
- Divide the soft cheesy eggs between the charred sourdough. Top with the kale and a generous spoonful of Peanut Rāyu. Serve immediately.
