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Ingredients
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
Directions
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.
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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