Directions

To Prep

1. Trim the leaves off of the stems. Clean, drain and pat dry the leaves prior to frying to reduce the risk of spitting.
2. Heat a pot with enough oil to deep fry over a medium heat until the oil reaches a temperature of about 180 degrees Celsius.
3. Fry the kale in batches for about a minute to a minute and a half each batch. When they have cooked, remove them from the oil and let them drain on paper towels or a wire rack.
4. Season with salt and pepper as they drain.

To Cook

1. In a mixing bowl, combine the eggs, milk, miso paste and grated ginger and whisk together until they are all well incorporated.

In a frying pan, add the oil and heat it over a medium heat. Pour in the egg mixture and allow to cook without stirring for about 30 seconds or until the bottom of the mixture has begun to set.

1. When the bottom has begun to set, scramble the eggs constantly until the eggs are almost cooked.
2. Remove the pan from the heat and allow the eggs to cool slightly before transferring on the a plate to serve.
3. To serve, plate the eggs with the crispy kale and garnish with chilli and sliced coriander. Optionally, you can pan fry a slice of buttered bread too!