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Sunday, 2 September 2018

Chorizo, beans & eggs

Chorizo, beans & eggs


  • Handful of chopped chorizo
  • 1/2 pepper finely diced
  • Half a small chilli, finely diced (optional)
  • 2 eggs
  • 2 slices of toasted bread
  • Half tin of cannellini beans (drained and rinsed)
  • Splash of white wine vinegar


Pre heat a small frying pan on the hob, add the chorizo, peppers and chilli and fry for a few minutes until the oils are released from the chorizo.  Whilst doing this bring a medium sized pan of water to a rolling boil.  Add the beans to the frying pan and mix through, the oils will colour the beans and add plenty of flavour, continue to cook for several mi Utes to ensure the beans are heated through.

Add a splash of white wine vinegar to the pan of boiling water and tip the eggs in, cook for 3 minutes and remove with a slotted spoon and place onto a piece of kitchen roll in order to absorb any excess water.  Place your toast onto a plate, top with the chorizo and bean mix and place your poached egg on top. 

This is perfect for breakfast or brunch, obviously alter the amount of ingredients depending on how many you are cooking for and leave out the chilli if you prefer it less spicy.  You can omit the bread and replace with hash browns or rather than a poached egg add fried or scrambled eggs, the choice is yours.

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