Chorizo & soft-boiled egg salad
Ahoy there, fellow food enthusiasts! Today I'm sharing with you a delightful recipe for a Chorizo & soft-boiled egg salad. Let's get cooking! First off, cook your Baby New Potatoes, Egg, Green Beans, Chorizo, Garlic Clove, Sherry vinegar, and Parsley following the instructions: boil the potatoes, eggs, and beans, then cool the eggs. Now, for a little personal anecdote: one time, in my early cooking days, I mistook sherry vinegar for regular vinegar in this recipe. Let's just say it was a tangy experience I won't forget! A handy tip for you: when boiling the eggs, add a splash of vinegar to the water. It helps the eggs peel easier afterwards. You're welcome! And remember, cooking is all about having fun and experimenting. Don't be afraid to add your own twist to this recipe. Who knows, you might discover a new favorite combo! Enjoy your flavorful Chorizo & soft-boiled egg salad, and happy cooking!
Ingredients
- Baby New Potatoes500g
- Egg4
- Green Beans225g
- Chorizo225g
- Garlic Clove1 sliced
- Sherry vinegar2 tbsp
- Parsley2 tbsp chopped
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
- 5
step 3
- 6
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.
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