Fried Poached Egg

Method

1. Prepare the Tuscan kale: remove the tough stems and blanch the leaves in salted boiling water for a few minutes until tender but still bright green. Drain and set aside.
2. In a cold pan, add a generous amount of extra virgin olive oil and 2 whole cloves of garlic. Heat gently over medium-low heat to infuse the oil.
3. Add the diced red potato (small cubes) to the pan. Season with salt and cook, stirring occasionally, until the potato is golden and tender.
4. Add the blanched kale to the pan along with a splash of water. Continue cooking until the kale is soft and the liquid has mostly evaporated. Adjust salt to taste.
5. While the vegetables cook, poach the eggs: bring a pot of water to a gentle simmer (not a rolling boil). Add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the water. Cook for about 3 minutes, until the white is set but the yolk is still runny. Remove with a slotted spoon and drain briefly on paper towels.
6. Coat each poached egg generously in fine breadcrumbs, pressing gently so the crumbs adhere all over.
7. Heat about 1 cm of olive oil in a frying pan to 170-180°C (350°F). Carefully place the breaded eggs in the hot oil and fry until golden and crispy, about 30-60 seconds per side. Transfer to paper towels to drain.
8. Toast slices of bread (preferably from Ariccia or a rustic country loaf) until lightly crisp.
9. To serve: place a slice of toast on a plate. Spoon the kale and potato mixture over the bread. Place the fried egg on top. Grate fresh Pecorino Romano over the dish. Finish with a spoonful of spicy habanero compote. Serve immediately.