Recipe: Spanish Chorizo, Kale and Beans on Toast

If you are looking for a recipe that will help you to up your breakfast / brunch game, then this is one that you need in your life. It is simple to make but packed full of lots of flavour and lots of good stuff. We get to travel to Spain fairly frequently, and one of the best things about it is that there is Chorizo everywhere! This Consortium-labelled Spanish Chorizo is so good!

Without further ado, here are the ingredients that you need to make this Spanish Chorizo, kale and beans on toast.

Ingredients – to serve two

  • 1/2 x 225g Consortium-labelled Spanish chorizo ring – sliced
  • 1 x 400ml tin butterbeans – drained
  • 150g cavolo nero or kale – chopped
  • 1 ripe avocado – chopped
  • Salt and pepper
  • Free range eggs
  • White wine vinegar
  • olive oil
  • sourdough bread


  1. You will need a wide pan with a lid. Place the pan on a medium heat, add a splash of olive oil and throw in the chorizo slices.  Let them sauté for about 5 minutes, then throw in the butter beans and stir well.  Allow them to cook for a further 5 minutes. Stir in the chopped kale with some salt and pepper, then turn the heat off and place a lid on.  The kale will steam naturally and be perfectly cooked by the time you’ve poached your eggs.
  2. To poach the eggs, ensure you’ve taken your eggs out of the fridge a good hour prior to using.  Crack an egg into a ramekin or small bowl. (It’s easier to drop into the boiling water this way.) Place a large pan filled with water on a high heat and bring the water to a rolling boil. Turn down the heat to medium, vigorously stir in a splash of white wine vinegar and carefully drop the egg into the vortex.
  3. Allow to gently cook for 5 mins until softly boiled. Remove from the heat on a slotted spoon and set aside on some kitchen paper whilst you toast your bread and assemble.
  4. Squish the chopped avocado onto your toast with a fork, then season with salt and pepper. Lay the chorizo, beans and kale on next, followed by the poached egg.  A final sprinkling of seasoning and a little of the chorizo oil from the pan.

I was a little rubbish at the whole egg poaching, but if you can nail that (or have a specific egg poaching pan), then it will make a big difference so you get a runny egg that can ooze all over the toasted sourdough! I think that the recipe would be great with a sprinkle of chilli flakes too.

It would be great to hear what you think and if you give it a go. The recipe is used with permission, but from Dominic Franks (@dominthekitchen) who created the recipe. He says: “I’ve been pushing myself hard at the gym recently and when I get home, before I start work, I need a quick, easy and preferably tasty high-protein breakfast that will keep me going. I love the Consortium-labelled Spanish Chorizo because it’s quality-assured and produced in compliance with strict criteria. It’s packed with flavour from the Spanish garlic and paprika it’s made with, and the delicious kale and beans in this recipe add texture and nutrients that will keep me fuller for longer.”

*collaborative post

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