MEAT RECIPE
Pepperoni Eggs
Photography: Kat Parker
Photography: Kat Parker
Ingredients
extra virgin olive oil, for drizzling
10 slices pepperoni
handful of kale, leaves removed and roughly shredded
1 clove garlic, chopped
4 eggs
2 slices bread
2 slices cheddar
1 avocado, sliced
salt and freshly ground black pepper
Equipment:
Barbecue
- Feeds 2 -
Photography: Kat Parker
Photography: Kat Parker
Photography: Kat Parker
HOW TO MAKE IT
Heat your barbecue for about 15 minutes with the lid down to get it nice and hot.
Place a large frying pan on the grill, add a drizzle of olive oil and the pepperoni and cook for 5 minutes. Add the kale and garlic and fry for 3 minutes, then crack the eggs into the pan and cook to your liking. I like mine sunny-side up.
While the egg is cooking, add the bread to the grill, drizzle with a little olive oil and toast for a minute or two. Flip them over, add the cheese and let it melt. Place the sliced avocado on top, season with salt and pepper and enjoy with the pepperoni eggs.