Preheat a fan forced oven to 220°C.
Place a large pot of salted water over a high heat, bring to the boil.
Blanch the kale for 2 minutes in the water then strain and squeeze out any excess water and keep warm.
Place a medium non-stick fry pan, half filled with water over a medium high heat, bring to gentle simmer and add 2 tbsp of the verjuice. Crack the eggs onto a plate then slip into the simmer water and poach for 4 minutes. Note: if your eggs are not fresh the whites will break up and not hold together. To overcome this, line a teacup with cling film, spray with cooking spray, then crack the egg into the cup and then twist and tie up the cling film to create a small pouch, repeat this with the remaining eggs. Then place these into the simmering water and cook for 4 minutes.
Place the belly bacon on to a baking tray and place into the preheated oven and bake for 3 to 4 minutes or until lightly golden, remove and keep warm.
To serve, place a large non-stick fry pan over a medium high heat, add the olive oil then sauté off the kale for 1 to 2 minutes (make sure that the oil is not too hot other wise it will start to fry the kale) then deglaze with the verjuice and continue to cook for 1 minute so the verjuice has reduced and coated the kale, then season with sea salt & freshly ground black pepper to taste.
Place into the centre of the plate, top with the soft poached egg, crispy bacon
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