Cheesy Eggs with Kale & Peanut Rãyu

Whip up a delightful, easy dish in just 15 minutes with crisp, olive oil-grilled brioche or sourdough topped with flavorful sautéed kale, melted semi-soft cheese like Taleggio, and perfectly cooked, soft-folded eggs, all seasoned to perfection and finished with a dollop of rich Peanut Rãyu or Black Bean for an extra kick§

Serves: 2

Difficulty: Easy

Total time: 15 min


  • 2 slices Brioche (not too sweet) or sourdough bread

  • Generous glugs Olive oil

  • ½ packet Kale

  • 100g Semi soft cheese such as Taleggio, Tomme de Savoie or Port Salut 1 clove Garlic, finely chopped

  • 4 Eggs, cracked into a bowl (not mixed)

  • Generous dollops Peanut Rãyu or Black Bean.

  • Salt & pepper


1. Slice your brioche or sourdough into two thick chunks, oil on one side and place under the grill to blacken.

2. Fry the kale in batches in a hot pan with some olive oil, salt and pepper. Remove from the pan and leave to one side.

3. In the same pan, add another generous glug of olive oil and add your cheese. Let it melt for a couple of seconds before adding your garlic. When sizzling and starting to colour slightly, add your bowl of eggs (all eggs need to be added at the same time to ensure even cooking). 4. As the whites start to cook, add salt and pepper.

5. Pierce the yolks with a fork and fold into the mixture, incorporating into the whites whilst still remaining slightly separate. Fold approx. 4 times until the eggs are cooked but still soft (this whole process should only take about 20 secs).

6. Divide the eggs between the two slices of brioche / sourdough bread, top with the kale and a generous dollop of Peanut Rãyu.