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    Spanish-style Poached Egg, Chorizo and Roast Pepper Salad

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    Spanish-style Poached Egg, Chorizo and Roast Pepper Salad

    • Preparation time: 10 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 18 minutes to 20 minutes 20 minutes

    Serves: 4


    • 200g piece Spanish chorizo (from the Deli Counter), peeled and cut into 2cm cubes
    • 280g jar Fiordelisi Roasted Mixed Peppers, drained and cut into strips
    • 100g Waitrose Spanish Black Olives a la Grecque, pitted
    • 135g bag Waitrose Watercress, Rocket & Spinach Salad
    • 4 large Waitrose Free Range Columbian Blacktail Eggs
    • 2 tsp balsamic vinegar


    1. Heat a frying pan and dry fry the chorizo for 2-3 minutes, stirring, until golden. Add the peppers and olives, stir to coat in the oil released from the chorizo and cook for 2 minutes until hot. Remove from the heat and keep warm.
    2. Divide the salad leaves between 4 plates. Half fill a large frying pan with water and bring just to the boil. Reduce to a simmer and break in the eggs, one at a time. Increase the heat to bring the water back to a gentle simmer and cook for 3 minutes, then lift out each egg with a slotted spoon. Drain on kitchen paper.
    3. Carefully place the eggs on the salad leaves and arrange the chorizo mixture around the edge. Drizzle over a little of the oil from the frying pan and the balsamic vinegar, season and serve with crusty bread, such as Grand Mange Blanc Baguette.

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    Safety note:
    Some of these recipes contain lightly cooked egg so are not suitable for the very young, pregnant women, elderly people or those whose immune systems are weak


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