Chorizo poached egg salad

Chorizo poached egg saladHarry Weir

Choose your chorizo carefully; a lot of it is not very nice but the good ones are sensational.


  • 2 thick slices white bread
  • Olive oil
  • 1 teaspoon sherry vinegar
  • ½ lemon
  • 2 thick fresh chorizo, cut into half centimetre slices
  • 4 handfuls mixed salad leaves
  • 4 really fresh eggs
  • 1 tablespoon finely chopped parsley


  1. Remove the crusts from the bread and cut into 2cm cubes. Heat four tablespoons of olive oil and gently sauté until golden. Transfer to a sieve lined with kitchen paper and allow to dry.

  2.  Make up the vinaigrette by combining the sherry vinegar with four tablespoons of olive oil, lemon juice to taste and salt and pepper.

  3.  Add a tablespoon of olive oil to the pan and sauté the chorizo until just crispy. Arrange the salad leaves on four plates and season with salt and pepper.

  4.  Poach the eggs for three minutes, or until just set, in boiling salted water. Scatter the croutons and chorizo over the salad leaves and top with the poached egg. Pour over the vinaigrette, check seasoning and finish with the parsley.

Tip: When cooking stews and casseroles, deglazing the pan with sherry vinegar adds an interesting and subtle flavour. The sort of taste that has you wondering quite where it has come from.

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