BeebRecipes.co.uk
Archive of BBC Food Recipes

Poached eggs with roasted asparagus and chorizo and tomato dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the poached eggs, fill a small pan with boiling water, add a dash of white wine vinegar and bring to a gentle simmer. Crack the eggs into a ramekin one at a time and gently place into the simmering water. Poach for 3-4 minutes, or until the whites have just set. Remove with a slotted spoon and drain on kitchen paper.

  3. For the roasted asparagus, place the asparagus into an ovenproof dish. Drizzle with olive oil, dot with butter and season, to taste, with salt and freshly ground black pepper.

  4. Transfer to the oven and roast for ten minutes, shaking the dish occasionally to ensure even roasting.

  5. For the dressing, heat the olive oil in a small frying pan. Add the chopped chorizo and fry for 1-2 minutes. Add the chopped tomatoes, season, to taste, with salt and freshly ground black pepper and fry for one minute.

  6. To serve, place the roasted asparagus onto a serving plate. Top with the poached eggs and pour over the dressing. Garnish with chives.

Ingredients

For the poached eggs

  • 2 free-range eggs
  • dash white wine vinegar

For the roasted asparagus

  • 1 bunch asparagus
  • dash olive oil
  • salt and freshly ground black pepper
  • 30g/1oz butter

For the dressing

  • 1 tbsp olive oil
  • 30g/1oz chorizo, chopped
  • 4 cherry tomatoes, chopped
  • salt and freshly ground black pepper
  • small handful fresh chives, to garnish

Shopping List

Poached eggs with roasted asparagus and chorizo and tomato dressing

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!