Polenta with chorizo & poached eggs
- Preparation and cooking time
- Serves 2
- ¼ of a 250g chorizo sausage ring, thinly sliced
- 200g chard , sliced
- 2 large eggs
- 125g quick-cook polenta
- 30g parmesan , grated
- 2 tbsp olive oil
- ½ small bunch parsley , finely chopped
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.