• 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


  • 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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