Chorizo & Rocket Salad with Poached Egg

0

I’m not sure how this salad came about but I’m glad it did, proof if ever it was needed that salads can be different and exciting. This is a blend of smoky chorizo, crispy ciabatta croutons and fresh rocket with sharp, sweet balsamic glaze topped with a poached egg. Delicious!

Chorizo & Rocket Salad with Poached Egg
Serves 4
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 225g Chorizo, sweet or spicy, diced
  2. 75g Rocket leaves, washed
  3. 4 Large free-range eggs, at room temperature
  4. 135g Ciabatta, sliced into rough 4cm dice
  5. Balsamic glaze, to drizzle
  6. Olive oil
Instructions
  1. Place a non-stick frying pan over a medium heat and add the chorizo. Fry gently for 5-10 minutes or until the chorizo has released its oil and turned golden in colour.
  2. Remove the chorizo from the pan with a slotted spoon leaving behind the oil. Reserve the chorizo in a large bowl. Keep warm.
  3. Add the ciabatta cubes to the chorizo oil and increase the heat slightly. Fry until crispy adding a little extra olive oil if needed and remove with a slotted spoon, add to the chorizo. Keep warm.
  4. Bring a saucepan of water to a simmer and add a pinch of salt. Whisk the water to create a whirlpool effect and then, with the water still spinning, crack the egg into the centre. This method ensures that the white shrouds the yolk creating a mozzarella ball effect. Cook for 2-3 minutes, remove the egg with a slotted spoon and plunge into a bowl of cold water.
  5. Add the rocket leaves to the chorizo and croutons with a little olive oil, toss to coat everything and season to taste. Place the eggs back into warm water to reheat. Place the salad onto a plate and drizzle over a little balsamic glaze. Top with the egg, season with a little pepper and serve warm.
Artisan Traveller https://www.artisantraveller.com/

LEAVE A REPLY

Please enter your comment!
Please enter your name here