Chargrilled Baby Gem and Egg Ribbons with Spanish Beans

I wanted to write a recipe for a breakfast salad of sorts and this is my idea of a perfect start to the day, although I could eat this for breakfast, lunch and dinner. If making egg ribbons feels like more effort than you are willing to dedicate to this recipe, try scrambling them, or soft boil for 6 minutes. SERVES 4 2 medium free-range eggs 1 tablespoon olive oil 2 baby gem lettuce, each cut into 4 wedges Salt and freshly ground black pepper

For the Spanish beans

50g spicy cooking chorizo, finely chopped 50g morcilla (or black pudding) 250g cherry or baby plum tomatoes 400g can tomatoes 400g can haricot/cannelloni beans 1 teaspoon smoked paprika 3 or 4 thyme sprigs, leaves picked 80g spinach, finely shredded 1 tablespoon red wine vinegar ■ First make the beans. Fry the chorizo and morcilla (or black pudding) in a dry frying pan over a medium heat for about 5 minutes until crispy. Add the fresh and canned tomatoes, beans, paprika and thyme, stir well and simmer for 20–25 minutes. Stir in the spinach and red wine vinegar. Season to taste. ■ Whisk the eggs with 1 tablespoon of water. Brush a medium non-stick frying pan with a little oil and place over a medium heat. Pour in a quarter of the egg mixture and swirl all around the pan so that it is fully coated – it will be very thin. After a minute or two, flip and cook for 30 seconds on the other side. Remove and set aside while you cook three more pancakes, then leave the pan over the heat for the baby gem. When ready, roll into a log shape and slice into long strips or ribbons. ■ Drizzle the baby gem with the remaining olive oil and season with salt and pepper. Char for a couple of minutes on each side until nicely browned. Serve a nice spoonful of beans with the baby gem topped with the egg ribbons. Heaven!

Carbs 18g, Sugar 7g, Protein 15g, Fibre 8g, Fat 13g, Sat Fat 4g, Salt 0.9g, 264 calories