- ¼ of a 250g chorizo sausage ring, thinly sliced
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 200g chard, sliced
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 125g quick-cook polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 30g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat a non-stick frying pan over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside.
Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg.
Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg.
Make it veggieSwap chorizo for meat-free sausages or mince, and use vegetarian cheese.