A winter brunch with egg, chorizo, squash and kale

It’s very chilly out there, not to mention windy and rainy, but my kale has survived it all. It has been attacked by slugs, flea beetle, caterpillars and pheasants, and it’s come through. I’m very grateful because there’s not much else to harvest in the veg patch at the moment.

Kale goes particularly well with another seasonal staple - winter squash. Add spicy, savoury chorizo and rich, oozy egg and you have an extremely delicious seasonal brunch. This recipe relies on you having cooked squash in the fridge. If you don’t, cut a squash into cubes and then either steam for 10-15 minutes or roast for 20-30 minutes at 180 C fan.  

Winter brunch with egg, chorizo, squash and kale (serves 2)

8-10 slices raw chorizo sausage

1 handful cooked, cubed squash (roasted or steamed)
1 handful kale, chopped
2 eggs

You need a frying pan with a lid (or use foil). Cut the chorizo into 1cm thick slices. Fry these in a pan for a few minutes and turn over once browned. Add the cooked cubes of squash and chopped kale stalks to the pan, and fry for two more minutes. Add the chopped kale leaves and put the lid on the pan for two to three minutes until the leaves have wilted. Meanwhile, cook the eggs in a separate pan according to your preference (I go for poached). Pile it all onto plates and eat!