Salad with poached eggs & chorizo
Ingredients
- 4 large British Lion eggs
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dash of vinegar
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salt and freshly ground black pepper
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60ml/4tbsp olive oil
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450g/1lb cooked new potatoes, sliced
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2 small red onions, sliced
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225g/8oz chorizo sausages
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225g/8oz cherry tomatoes
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2 tablespoons balsamic vinegar
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10ml/2tsp wholegrain mustard
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1 x 120g bag prepared salad leaves
Preparation time: 5 mins, cooking time: 20 mins, serves: 4.
Salad with poached eggs & chorizo recipe
Method
- Bring a large pan of water to the boil, add the vinegar and a good pinch of salt then reduce to a simmer. Carefully crack each of the eggs onto a saucer and tip gently into the simmering water. Cook for 3-4 minutes or until set. Use a slotted spoon to transfer the eggs to a bowl of cold water and set aside.
- Heat half the oil in a large frying pan, add the potatoes and cook for 10 minutes, stirring until golden. Transfer to a salad bowl.
- Heat the remaining oil and add the onion, cook for 3 minutes, then add the chorizo and cook for a further 3 minutes or until crisp. Stir in the tomatoes, balsamic vinegar and mustard and stir well. Transfer to the salad bowl, add the leaves and toss well.
- Divide the salad between four plates. Use a slotted spoon to remove the eggs from the water, drain on kitchen paper then place an egg on top of each salad. Serve immediately with warm bread.