Soft-boiled egg with avocado, chorizo and asparagus
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.