Tropeiro Smash Toast with Jammy Egg

Method

1. Bring a 16 cm pot of water to a rolling boil on high heat, lower the eggs straight from the fridge in with a ladle and cook for 6 min 30 sec. Move them straight into iced water to cool, then peel. The yolks will be jammy.

   Add in this stepEggs 2

   high heat

2. Cook the finely chopped bacon and sausage in a frying pan on medium heat for 6 min until golden and crisp, then lift out, leaving the fat in the pan.

   Add in this stepBacon 60 gSmoked sausage 60 g

   medium heat

3. Add the couve, sliced into very thin ribbons, to the fat and toss on medium-high heat for 1 min until the edges crisp and char, then lift out.

   Add in this stepCouve (collard greens) or kale 40 g

   medium-high heat

4. In the same pan, warm the beans with the chopped garlic on medium heat for 3 min, roughly smashing them with a fork; leave some whole for texture. Season with salt, pepper and lime juice so they taste bright.

   Add in this stepCooked pinto or kidney beans (canned, drained) 200 gGarlic cloves 1Salt to tasteBlack pepper to tasteLime ½

   medium heat

5. Melt half the butter in a small pan, add the cassava flour and stir on medium-low heat for 2 min until golden and crumbly.

   Add in this stepButter 10 gCassava flour (farinha de mandioca) 2 tbsp

   medium-low heat

6. Butter the bread on both sides with the rest of the butter and toast in the pan on medium heat for 2 min per side until golden; work in batches if the pan is small.

   Add in this stepButter 10 gSourdough or country bread, 1.5 cm slices 4

   medium heat

7. Spread the smashed beans thickly on the toast and top with the bacon, sausage and couve crisps. Add the halved eggs, scatter over the cassava crumble and the red pepper flakes and serve at once.

   Add in this stepRed pepper flakes 1 pinch