Poached Egg, Chorizo and Roast Pepper Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great main-dish salad in the summer, when you don't feel like heating up the house too much. You can roast peppers yourself, if you don't want to buy the ready-made ones. Ingredients:
200 g spanish chorizo sausage, peeled and cut into cubes |
1 (300 g) jar of roasted mixed peppers, drained and cut into strips |
100 g black olives, pitted |
50 g watercress, washed |
50 g rocket, washed |
50 g spinach, washed |
4 large eggs |
2 teaspoons balsamic vinegar |
Directions:
1. Heat a frying pan and dry fry the chorizo for 2-3 minutes until golden.
2. Add the peppers and olives and cook for another 2 minutes until hot.
3. Remove from the heat and keep warm.
4. Mix the salad leaves and then divide the mixture between 4 plates.
5. Half fill a large, clean frying pan with water and bring just to a boil.
6. Lower the heat to a simmer and break in the eggs, one at a time.
7. Increase the heat to bring the water back to a gentle simmer and cook for 3 minutes.
8. Lift each egg out carefully with a slotted spoon and drain on paper towel.
9. Carefully place the eggs on top of the salad and arrange the chorizo mixture around the edge.
10. Drizzle over a little of the oil from the frying pan as well as the balsamic vinegar.
11. Season and serve with crusty bread.
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