Tenderstem broccoli and chorizo with poached eggs

Name: Tenderstem broccoli and chorizo with poached eggs
Total time: 20 min
Ingredients: 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

20 minutes
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.

December 19, 2014 at 2:28 pm

Ingredients

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

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.