Poached Egg, Chorizo And Roast Pepper Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 200 g spanish chorizo sausage, peeled and cut into cubes
• 1 (300 g) jar of roasted mixed peppers, drained and cut into strips
• 100 g black olives, pitted
• 50 g watercress, washed
• 50 g rocket, washed
• 50 g spinach, washed
• 4 large eggs
• 2 teaspoons balsamic vinegar

Recipe

• 1 heat a frying pan and dry fry the chorizo for 2-3 minutes until golden.
• 2 add the peppers and olives and cook for another 2 minutes until hot.
• 3 remove from the heat and keep warm.
• 4 mix the salad leaves and then divide the mixture between 4 plates.
• 5 half fill a large, clean frying pan with water and bring just to a boil.
• 6 lower the heat to a simmer and break in the eggs, one at a time.
• 7 increase the heat to bring the water back to a gentle simmer and cook for 3 minutes.
• 8 lift each egg out carefully with a slotted spoon and drain on paper towel.
• 9 carefully place the eggs on top of the salad and arrange the chorizo mixture around the edge.
• 10 drizzle over a little of the oil from the frying pan as well as the balsamic vinegar.
• 11 season and serve with crusty bread.