Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Sausage & kale: Place a pan on medium-high heat with a drizzle of olive oil. Squeeze the meat out of the bangers into the pan and break it apart with a spoon. Season with salt and pepper, sprinkle in the atchar masala and cook for 5 minutes before stirring in the white wine and allowing to reduce for a few seconds. Add the tenderstem broccoli and cook for another 5 minutes until bright green and cooked, but with a slight bite. Add the kale, lemon zest and water (2 tbsp for 4; 1 tbsp for 2) and cook for 3 minutes until the kale has wilted.

Step 4

Poached eggs: Place a pot on medium heat and add the boiling water and the white wine vinegar. When gently simmering, use a spoon to whirlpool the water. Crack the eggs one at a time into a small bowl and gently tip into the water. Cook for 3-4 minutes for a runny yolk (yellow). Remove with a slotted spoon and place on paper towels to drain. Season with salt and pepper.

Step 5

Serve topped with the poached eggs, hard cheese and a lemon wedge on the side.