Tenderstem broccoli and chorizo with poached eggs
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
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.
