All-day break­fast

Soft-boiled egg with av­o­cado, chorizo and as­para­gus

The Guardian - Feast - - News -

Prep Cook Serves 5 min 15 min 4

70g cook­ing chorizo, skinned and bro­ken into 2cm chunks

4 large eggs, at room tem­per­a­ture

8 as­para­gus spears, woody ends trimmed and cut into 6cm-long pieces

2 ripe av­o­ca­dos, stoned and flesh scooped out

1 tbsp olive oil

2 tsp lemon juice Flaked sea salt and black pep­per 80g Greek-style yo­ghurt

5g pars­ley leaves, finely chopped Play around with this egg-in-a-cup dish, de­pend­ing on what you have around: sliced cherry toma­toes are a good ad­di­tion, for ex­am­ple, as is grated cheese or a driz­zle of truf­fle oil. Omit the chorizo, if you like, to make it veg­e­tar­ian. Serve with toasted bread.

Put a small fry­ing pan on a medi­umhigh heat and, once hot, fry the chorizo for three to four min­utes, stir­ring to break up the chunks, un­til cooked through and crisp. Take off the heat and leave to cool.

Bring a small saucepan of wa­ter to a boil, then turn down the heat to medium, lower in the eggs and cook for four min­utes. Add the as­para­gus to the same pan (with the eggs still in there), cook for an­other two min­utes, then drain and put both eggs and as­para­gus in a small bowl filled with cold wa­ter. Run un­der the cold tap for a minute, to stop the cook­ing process.

Put the av­o­cado in a sep­a­rate small bowl and mash with a fork un­til smooth. Add the oil, lemon juice and half a tea­spoon of salt, and mix well. Di­vide this mix­ture be­tween four small glasses, top with first the yo­ghurt and then the as­para­gus pieces, and sea­son with a pinch of salt. Care­fully peel the eggs, put one into each of the glasses, then scat­ter over the chorizo crumbs and pars­ley. Add a good grind of pep­per and an­other pinch of salt, and serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.