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• Tenderstem broccoli and chorizo with poached eggs

Tenderstem broccoli and chorizo with poached eggs

Published: December 19, 2014 at 2:28 PM

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serves 2

Easy

Total time: 20 mins

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Crispy chorizo perfectly complements the flavour of tenderstem broccoli in this super-simple recipe. Serve with a watercress, rocket and spinach salad.

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Ingredients

Nutrition

• ½ pack chorizo

  cut into strips

• olive oil

• 200g pack tenderstem broccoli

  sliced

• 2 eggs

• 1 tbsp red wine vinegar

• ½ small bag watercress, rocket or spinach salad

• 2 tbsp pine nuts

  toasted

Nutrition: per serving

• kcal353
• fat30.6g
• saturates6g
• carbs3.9g
• sugars0g
• fibre3.7g
• protein15.6g
• salt0.5g

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Method

• step 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.

• step 2

  Toss the salad, broccoli and chorizo with the dressing. Arrange on plates and scatter over the pine nuts.
  Top with a poached egg.

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