Kickstart Your Morning with Spanish Chorizo Kale and Beans on Toast: A Protein-Packed Breakfast Delight

Discover a delectable breakfast that’s not only delicious but also packed with nutrients to fuel your day. Created by Dominic Franks, this Spanish Chorizo Kale and Beans on Toast recipe combines the rich, spicy flavours of Spanish chorizo with the wholesome goodness of kale, beans, and avocado. This dish is a high-protein powerhouse perfect for anyone with a busy lifestyle.


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


Preparing the Chorizo and Beans

1. Heat the Pan: Use a wide pan with a lid. Place the pan on medium heat and add a splash of olive oil.
2. Sauté the Chorizo: Add the chorizo slices to the pan and sauté for about 5 minutes.
3. Add Butterbeans: Throw in the drained butterbeans and stir well. Let them cook for another 5 minutes.
4. Incorporate the Kale: Stir in the chopped kale with a pinch of salt and pepper. Turn off the heat and place a lid on the pan. The kale will steam and be perfectly cooked by the time the eggs are ready.

Poaching the Eggs

1. Prepare the Eggs: Remove the eggs from the fridge an hour before cooking to ensure they are at room temperature. Crack each egg into a ramekin or small bowl.
2. Boil the Water: Fill a large pan with water and bring it to a rolling boil over high heat.
3. Create the Vortex: Reduce the heat to medium and vigorously stir in a splash of white wine vinegar. Carefully drop the egg into the swirling water.
4. Cook the Eggs: Cook the egg gently for 5 minutes until it’s softly boiled. Remove it with a slotted spoon and set aside on kitchen paper.

Assembling the Toast

1. Toast the Bread: Toast slices of sourdough bread to your liking.
2. Prepare the Avocado: Squish the chopped avocado onto your toast with a fork and season with salt and pepper.
3. Layer the Ingredients: Lay the chorizo, beans, and kale mixture on top of the avocado toast. Add the poached egg on top.
4. Finish with Seasoning: Sprinkle more seasoning and drizzle with chorizo oil from the pan for extra flavour.

The Benefits of Spanish Chorizo

Dominic Franks (@dominthekitchen) highlights the benefits of using Consortium-labelled Spanish Chorizo in this recipe: “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.”

Quality Assurance

Consortium-labelled Spanish Chorizo is known for its superior quality. The strict production criteria ensure that you’re getting a product that is not only delicious but also authentic. The rich flavour comes from traditional Spanish ingredients like garlic and paprika, making it a standout choice for any meal.

Nutritional Powerhouse

This recipe isn’t just about great taste; it’s also a nutritional powerhouse. Kale contains vitamins A, K, and C, while butterbeans add fibre and protein. The avocado provides healthy fats, and the chorizo boosts protein and iron, making this dish a well-rounded and satisfying breakfast option.


Spanish Chorizo Kale and Beans on Toast is a versatile and nutritious meal perfect for any time of day. Its combination of flavours and textures makes it a delight to eat, and its nutritional benefits ensure you’re fueling your body with the good stuff. Try this recipe to start your day with a delicious and healthy meal that’s sure to become a favourite.