Soft-boiled eggs with chorizo sol­diers

Easy Cook - - TV CHEFS -

Serves 2 Prep 10 mins Cook 10 mins £1.08 a por­tion 413 kcals, 16g fat, 5g sat. fat a por­tion

2-4 large eggs, at room tem­per­a­ture 4 thin slices soft white bread

FOR THE CHORIZO SOL­DIERS

1 tbsp sun­dried tomato paste 50g sliced chorizo

Put the eggs in a small pan of cold wa­ter. Bring to the boil, then re­duce the heat and sim­mer for 3½ mins.

Spread a thin layer of sun­dried tomato paste on 2 slices of the bread. Put a layer of chorizo on 1 slice, then top with the other slice and press to­gether with a rolling pin. Re­peat with the re­main­ing bread.

If the lay­ers are start­ing to sep­a­rate, press them to­gether again with the rolling pin. Trim off the edges and slice into 1cm-thick sol­diers. Serve with the soft-boiled eggs.

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