Sunday brunch

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chorizo & broccolini with eggs
chorizo & broccolini with eggs

chorizo & broccolini with eggs

1 chorizo, cut into strips
1 tbsp red wine vinegar
4 eggs
400g broccolini
300g salad greens, such as watercress, rocket & baby spinach
1 tbsp extra virgin olive oil
1/3cup (50g) pine nuts, toasted

  1. Heat frying pan on medium-high. Cook chorizo for 5mins, until crisp.
  2. Meanwhile, heat a deep frying pan filled with 8cm water on high. Add 1 tsp of vinegar and a pinch of salt. One by one, break eggs into a saucer and slide into bubbling water. Cover pan and turn off heat. Leave eggs for 3 mins until cooked. Lift out with a slotted spoon and drain.
  3. Meanwhile, steam broccolini for 2-3mins until tender. Drain. Toss with chorizo, mixed greens, oil and remaining vinegar and season to taste.
  4. Arrange salad on four serving plates and top each with a poached egg. Scatter with pine nuts and season with freshly ground pepper to serve.


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