Tenderstem broccoli & chorizo with poached eggs
Why serve eggs on toast, when they go so well with this stylish supper?
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
- 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.
- 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
Recipe from olive magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7269/
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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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29 December 2008
Sue commented on this recipe
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29 December 2008
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07 April 2010
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26 September 2011
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