DAD’S EGGS WITH PANCETTA, KALE & CHEESY BREAD

SERVES 4

6 x 50g thick slices sourdough 300g brie, thickly sliced

1/4 cup (60ml) extra virgin olive oil 1 garlic clove, roughly chopped

1 onion, finely chopped

1 long red chilli, seeds removed, thinly

sliced

150g pancetta, cut into lardons

1 bunch kale (stalks removed and

discarded), leaves roughly chopped 10 eggs, whisked in a bowl with a pinch

of finely ground black pepper Preheat oven grill to high. Place bread on a baking tray and top evenly with slices of brie. Season and set aside.

Place 2 tbs oil in a large frypan over high heat. Add the garlic, onion and chilli. Cook, stirring occasionally, for 4-5 minutes until the onion has softened. Add the pancetta and cook, stirring occasionally, for 2-3 minutes until starting to brown. Be careful with your seasoning – the pancetta naturally carries a lot of salt. Add the kale and stir until wilted. Season, transfer to a bowl and set aside.

Grill bread on the top shelf of the oven for 3-4 minutes until the cheese and edges of the bread are lightly golden. Set aside and keep warm.

Wipe pan clean and return over high heat with the remaining 1 tbs oil.

Pour in whisked eggs – they will bubble immediately. Stir eggs gently and frequently and cook for 1-2 minutes until soft and pillowy and nearly cooked through (be careful not to over stir or they will look dry and lumpy) Just before the eggs are fully cooked, add the kale and pancetta mix and stir gently to combine. Cook, occasionally folding the mixture, for 1-2 minutes until eggs are cooked through. Serve immediately with cheesy bread.