Tenderstem broccoli and chorizo with poached eggs
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- ½ pack chorizocut into strips
- olive oil
- 200g pack tenderstem broccolisliced
- 2 eggs
- 1 tbsp red wine vinegar
- ½ small bag watercress, rocket or spinach salad
- 2 tbsp pine nutstoasted
Nutrition: per serving
- kcal353
- fat30.6g
- saturates6g
- carbs3.9g
- sugars0g
- fibre3.7g
- protein15.6g
- salt0.5g
Method
step 1
Cook the chorizo in 1 tsp olive oil until crisp. Blanch the tenderstem until just tender, about 2-3 minutes. Poach the eggs until the whites are set but the yolks are still runny.
Whisk 2 tbsp olive oil with the vinegar and season.step 2
Toss the salad, broccoli and chorizo with the dressing. Arrange on plates and scatter over the pine nuts.
Top with a poached egg.
