Chorizo and Soft-Boiled Egg Salad
Warm potatoes, crisp chorizo and jammy eggs in sherry-vinegar gloss — the salad that eats like a meal.
- Total
- 35 min
- Serves
- 4
A Spanish bistro salad with perfect timing: warm baby potatoes and green beans tossed with crisped chorizo and a sherry-vinegar pan dressing, topped with soft-boiled eggs whose yolks become part of the sauce. Warm, sharp, rich and fresh at once — the kind of salad that converts salad skeptics.
Ingredients
- 500g Baby New Potatoes
- 4 Egg
- 225g Green Beans
- 225g Chorizo
- 1 sliced Garlic Clove
- 2 tbsp Sherry vinegar
- 2 tbsp chopped Parsley
Instructions
- Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.
- Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.
- Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.
Nutrition (per serving)
- Calories
- 440
- Protein
- 19 g
- Fat
- 25 g
- Carbs
- 30 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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