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    Poached eggs on chorizo and cannellini mash

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    Poached eggs on chorizo and cannellini mash

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2


    ½ Waitrose chorizo ring (about 120g), peeled and cut into chunks
    1 tsp cumin seeds
    1 shallot, finely chopped
    400g can essential Waitrose cannellini beans, drained
    1 tbsp essential Waitrose olive oil
    235g bag ready- washed spinach
    2 large eggs


    1. Whizz the chorizo in a food processor to crumbs, then tip into a frying pan with the cumin seeds. Cook over a medium-low heat for a few minutes, until the oil starts to release. Add the shallot and cook for about 5 minutes, until softened. Add the beans and mash together; set aside and keep warm. Meanwhile, heat the oil in a large, wide pan and add the spinach, stirring until it wilts.

    2. Break each egg into a mug. Bring a large pan of water to a gentle simmer and swirl to create a whirlpool. Add the eggs and cook for 3 minutes, until the whites are set. Remove with a slotted spoon; drain on kitchen paper. Divide the mash between 2 bowls, then top with a poached egg and a grinding of black pepper.

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    This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.


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