Sick of the boring morning bacon and eggs? Make this delicious recipe with wilted greens and top with a sprinkle of chorizo.


  • 4 slices La Famiglia Stone Baked Ciabatta with Garlic Butter

  • 100g mixed leafy greens such as baby kale, chard and/or baby spinach

  • Salt and pepper, to taste

  • 100g fresh chorizo sausage, removed from casing and broken up

  • 4 eggs

  • 20g Manchego cheese, grated

  • Lemon wedges


  • 1.

    Place eggs in saucepan of cold water and at high heat, bring to the boil for approximately 6 minutes (for soft boiled eggs). Remove from heat using a slotted spoon and allow to cool before peeling.

  • 2.

    While eggs cool, place fresh chorizo sausage in frypan and cook, breaking up continuously until cooked and golden. Remove from frypan and drain on paper towel.

  • 3.

    Roughly chop greens and cook in fry pan with leftover chorizo oil on medium heat until wilted. Season to taste.

  • 4.

    Peel eggshells from eggs, keeping whole until ready to serve.

  • 5.

    Toast La Famiglia Stone Baked Ciabatta with Garlic Butter slices.

  • 6.

    Top toast with wilted greens then gently break eggs in half to sit on top. Finish with chorizo sprinkle and manchego cheese.

  • 7.

    Serve immediately with a wedge of lemon.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 169kj
  • Fat Total 10g
  • Saturated Fat 4g
  • Protein 10g
  • Carbohydrate 7g
  • Sugar 0g
  • Sodium 359mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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