LOCAL CHEF RYAN BROKENBROW'S RECIPE
Poached Eggs with Chorizo, Spinach and Avocado
A simple breakfast or brunch recipe, there’s nothing like starting the day off the right way with perfectly poached local eggs. This recipe served with a little spice from the chorizo and the awakening green goodness of avocado and spinach.
Ingredients
- 4 x Eggs
- 50g x Spinach
- 90g x Diced Somerset Charcuterie Chorizo
- 1 x Avocado
- 2 x Sourdough bread slices
- 20ml x White wine vingear
- Salt & pepper to taste
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Shallow fill a pan of water and gently bring to a simmer.
Whilst the water is warming, chop your chorizo into 1cm chunks.
(We used the delicious Somerset Charcuterie chorizo!)
Now, add the white wine vinegar to your pan of simmering water.
Using a slotted spoon swirl the water, then carefully break the eggs into the water for 2-3 minutes.
Whilst your eggs are poaching, fry off the chorizo chunks in a pan for a couple of minutes, then gradually add the spinach.
Toast the sourdough bread and whilst it is toasting, ensure you peel, de-stone slice the avocado.
Assemble your meal by adding the chorizo and spinach on the sourdough toast with the sliced avocado and finally top with your poached eggs.
