Olive Magazine

Tenderstem broccoli and chorizo with poached eggs

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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

Nutrition:
NutrientUnit
kcal353
fat30.6g
saturates6g
carbs3.9g
sugars0g
fibre3.7g
protein15.6g
salt0.5g
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Ingredients

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

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.

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