Lachschinken Steaks with Fried Egg & Garlic Kale
Published 18th May, 2020
Cuisine: Australian Serves: 2
Preparation: 10 Mins Cooking: 10 Mins
- 4 Lachsschinken Steaks
- 2 Eggs
- 3 tbls Olive Oil
- ½ Bunch Kale
- 2 Cloves Garlic
- Sea Salt
- Black Pepper
- Sage Leaves
- To prepare the kale, wash thoroughly under cold running water, remove the stalks and roughly chop. Peel the garlic and cut into thin slices.
- Heat a large pan over a medium heat, add 2 tbls of olive oil, sauté the garlic and add the chopped kale. Sauté the kale for a few minutes then add ¼ cup of water and toss well, cook for another couple of minutes until the kale is cooked. Remove from the pan and keep warm.
- In the same pan add the remaining olive oil and fry the eggs, add the Lachsshinken steaks to the pan and fry for a minute or two on each side. Fry the sage leaves.
- To serve place the kale on warm plates, top with the lachsschinken, top with a fried egg and garish with the fried sage leaves and cracked black pepper.