Snacks Recipes : Poached Eggs, Asparagus, and Chorizo

Snacks Recipes : Poached Eggs, Asparagus, and Chorizo

Snacks Recipes : Poached Eggs, Asparagus, and Chorizo

Next Snacks Recipes : Poached Eggs, Asparagus, and Chorizo.

Poached eggs set atop a mound of sleek asparagus spears, garnished with crispy bits of Spanish chorizo and toasted bread crumbs, make a simple yet impressive morning entre. The sausage and bread crumbs contrast with the tender asparagus as well as with the soft eggs with their runny, sauce-like yolks.

1 1/2 tbsp olive oil
1/2 cup/30 g coarse fresh bread crumbs
(To make bread crumbs, use a 1- to 2-day-old
good-quality peasant or country bread with
crusts removed. Process large chunks of it in
a food processor to make coarse crumbs. Sourdough
bread works particularly well.)
4 oz/115 g Spanish chorizo cut into Ѕ-in/
12-mm cubes (use the Spanish-style chorizo
in casing, not loose Mexican-style chorizo)
1 1/4 lb/680 g medium asparagus
Kosher salt
1 tbsp unsalted butter, diced
2 tsp fresh lemon juice
2 to 3 tbsp white or cider vinegar
4 eggs
Freshly ground black pepper

  1. Heat 1 tbsp of the olive oil until hot in a medium, heavy frying pan set over medium heat. Add the bread crumbs and cook, tossing constantly, until golden and crisp, 3 to 4 minutes. Remove the crumbs to a plate. (Crumbs can be prepared 1 hour ahead; cover and leave at room temperature.)
  2. Heat the remaining 1/2 tbsp oil in the same frying pan set over medium heat. When hot, add the chorizo and stir until lightly browned, 3 minutes. Remove and set aside. (Chorizo can be prepared 1 hour ahead; leave at room temperature.)
  3. Trim and discard 2 to 3 in/5 to 7.5 cm of the tough bases of the aparagus spears. Add the asparagus and 1 tsp salt to a large frying pan filled halfway with simmering water. Cook until the spears are just tender, 4 minutes. Drain and toss the asparagus in a large bowl with the butter and lemon juice. Season with salt and cover with foil.
  4. Bring a large frying pan filled halfway with water to a boil. Add the vinegar and gently break each egg into a saucer and slide it into the water. Swirl the water with a wooden spoon while the eggs are cooking. Cook until the eggs are just set but the yolks are still soft, 3 minutes. Remove with a slotted spoon and drain well. (If you have an egg poacher, cook according to the manufacturer’s directions until the eggs are set.)
  5. Mound some asparagus spears on each of four dinner plates. Top each serving with a poached egg and sprinkle with the chorizo and bread crumbs. Season the eggs with several grinds of pepper and a pinch of salt and serve.

Our Sausage – Studded Corn Bread is ready. Bon Appetit!

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by BETTY ROSBOTTOM