Tenderstem broccoli and chorizo with poached eggs

  • serves 2
  • Easy

Crispy chorizo perfectly complements the flavour of tenderstem broccoli in this super-simple recipe. Serve with a watercress, rocket and spinach salad.



  • chorizo ½ pack, cut into strips
  • olive oil
  • tenderstem broccoli 200g pack, sliced
  • eggs 2
  • red wine vinegar 1 tbsp
  • watercress, rocket or spinach salad ½ small bag
  • pine nuts 2 tbsp, toasted


  • 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.

Nutritional Information

  • Kcals 353
  • Carbs 3.9g
  • Protein 15.6g
  • Fat 30.6g
  • Salt 0.5g
  • Saturates 6g
  • Fibre 3.7g