This is a dish Mark's dad cooked most Sundays for his brother and him, which was always a highlight of the week. He made it with bacon, tomatoes and parsley, but the beauty of this recipe is you can use whatever you have in the fridge. Dad never made cheesy bread, but we have added it here because Sunday is the day to indulge.
4 thick slices of sourdough
400g brie cheese
salt flakes and ground pepper
2 tbsp oil
1 clove garlic, roughly chopped
1 long red chilli, deseeded and finely sliced
1 brown onion, diced
150g pancetta, thinly sliced
1 bunch kale, roughly chopped
10 eggs, whisked in a bowl with pepper
Turn the oven grill on high. Slice the brie thickly and lay it evenly over the four pieces of bread. Season well with salt and pepper and set aside for later.
Put a large, heavyset frying pan on a high heat. Add a tablespoon of oil, the garlic, chilli and onions and cook until the onions are soft. Add the pancetta and fry for a couple of minutes – the pancetta is salty, so don't over-season this dish. Add the kale, stir until it wilts and season with pepper to taste. When the kale is soft, transfer it all to a bowl.
Put the cheesy bread under the grill until it turns golden brown.
Wipe the frying pan and put it back on a high heat. Add the remaining tablespoon of oil, bring it almost to smoke point then pour in the whisked eggs. Stir to create soft eggy pillows (don't stir too much or they will look like hotel buffet eggs).
Just before the eggs are fully cooked, add the kale and pancetta mix. Fold it into the eggs carefully, making sure to not to overcook them. You should have soft golden pillows of egg folded through tasty kale and pancetta.
Serve immediately with the cheesy bread.
Tip: You can jazz up the cheesy bread with your favourite mustard or some caramelised onions.