Chef Ryan's Recipe

Poached Eggs with Chorizo, Spinach and Avocado

Serves 2 15 minutes

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.

DSC_2507-scaled-e1619796967997-1024x328

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

Print this recipe

Print This Recipe

Share this recipe

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
  1. Shallow fill a pan of water and gently bring to a simmer.

  2. Whilst the water is warming, chop your chorizo into 1cm chunks.

    (We used the delicious Somerset Charcuterie chorizo!)

  3. Now, add the white wine vinegar to your pan of simmering water.

  4. Using a slotted spoon swirl the water, then carefully break the eggs into the water for 2-3 minutes.

  5. Whilst your eggs are poaching, fry off the chorizo chunks in a pan for a couple of minutes, then gradually add the spinach.

  6. Toast the sourdough bread and whilst it is toasting, ensure you peel, de-stone slice the avocado.

  7. Assemble your meal by adding the chorizo and spinach on the sourdough toast with the sliced avocado and finally top with your poached eggs.

news

You may also be interested in...

loyalty-card-2021

Feel important with your own TOUT'S Card

Tout’s Card – Get instant offers every day, earn points and get money off of your shopping
  • 2p OFF per litre of fuel
  • Earn points to get money off your shopping
  • Feel special with regular surprises
Get a TOUT'S Card