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Recipe by olive magazine

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1. Video tutorial: Poaching an egg

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.
2. Toss the salad, broccoli and chorizo with the dressing. Arrange on plates and scatter over the pine nuts.

Per serving

353 kcalories, protein 15.6g, carbohydrate 3.9g, fat 30.6 g, saturated fat 6g, fibre 3.7g, salt 0.5 g

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• Sue

  29 December 2008

  Sue commented on this recipe

  Eat this last night at a friend's house and it was gorgeous!

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• Sue

  29 December 2008

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Ingredients

• ½ pack chorizo , cut into strips
• olive oil
• 200g pack Tenderstem broccoli , sliced
• 2 eggs
• 1 tbsp red wine vinegar
• ½ small watercress , rocket and spinach salad, to serve
• 2 tbsp pine nuts , toasted

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• ½ pack chorizo , cut into strips
• olive oil
• 200g pack Tenderstem broccoli , sliced
• 2 eggs
• 1 tbsp red wine vinegar
• ½ small watercress , rocket and spinach salad, to serve
• 2 tbsp pine nuts , toasted

Per serving

353 kcalories, protein 15.6g, carbohydrate 3.9g, fat 30.6 g, saturated fat 6g, fibre 3.7g, salt 0.5 g

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